Celeriac rémoulade from Vegetables: Le Cordon Bleu Home Collection by Le Cordon Bleu
This is a delicious first course or can be served as a light lunch, perhaps with chunks of bread. The mustardy mayonnaise enhances the crunchy celeriac’s unique
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at app.ckbk.com.
Ingredients
- walnut halves, to garnish
- 2 egg yolks
- several small salad leaves, to garnish
- 2 tomatoes, peeled, seeded and diced, to garnish
- 250 ml (8 fl oz) peanut (groundnut) oil
- 2 tablespoons Dijon mustard
- pinch of cayenne pepper
- 2–3 celeriac, total weight about 1.3 kg (2 lb 10 oz)
- juice of 1 lemon
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