Celeriac Rémoulade (Vegan version too)
An Original Recipe by Lorraine Elliott
Preparation time: 30 minutes
Cooking time: 0 minutes
Serves: 6 as a side
- 1 celeriac
- Juice of 1 lemon
- 1 cup/250ml/8.8flozs. oil
- 1/4 cup/60ml/2flozs. egg white or aquafaba*
- 2 tablespoons/40ml/1.4flozs. lemon juice
- 2 teaspoons Dijon mustard
- 1.5 garlic cloves, peeled
- 2 cornichons
- 1/2 teaspoon salt or to taste
- 10g/1 bunch fresh chives, finely chopped
- A few sprigs of fresh dill
Step 1 - Fill a large bowl three quarters of the way with water and add the juice of a lemon to it. Trim the top off the celeriac and peel the celeriac well. Slice it thinly or use a mandolin or carrot grater into matchsticks or shreds. This will take a bit of time and the lemon juice will help the celeriac browning.
Step 2 - Add the oil, egg white or aquafaba, lemon juice, mustard, garlic, cornichons and salt into a jug and then use a stick or immersion blender and blend moving the head in circles. It should turn from oily to white. If for some reason it doesn't you haven't added enough egg white or aquafaba so add a little more but it definitely should in this quantity.
Step 3 - Drain the celeriac matchsticks and mix with the mayonnaise. Add chives and dill and then make sure to allow to sit for 2 hours or so to soften the celeriac. This can be made a day ahead and stored in an airtight container in the fridge.