Celeriac remoulade comprises celeriac, mayonnaise, cream and mustard. It’s best served with cold meats & fish such as smoked salmon and ham. Perfect lunch!
- 1 lemon, juiced
- 1 celeriac, weighing about 450g (1lb)
- 100ml (7 tbsp) mayonnaise
- 45ml (3 tbsp) wholegrain mustard
- 45ml (3 tbsp) double cream
- 45ml (3 tbsp) dill, finely chopped
- salt and pepper
- Place the lemon juice in a large bowl.
- Peel the celeriac and then cut it into matchsticks. As you finish slicing batches, place the julienned celeriac in the bowl with lemon juice and stir thoroughly to prevent the vegetable from browning.
- In a separate bowl mix the mayonnaise, mustard and cream.
- Stir the sauce into the celeriac.
- Season to taste and sprinkle with dill.
- Place in the fridge for a couple of hours for the flavours to fully develop, then serve.
- Serve with thin slices of ham, smoked salmon, watercress salad or toast.
- Alternatively, you can use a mandolin in order to save time.
- You can substitute the wholegrain mustard with Dijon.
- You can easily adjust the sauce quantity to your preference; just stick to the ratios.
- Serving Size: 1 serving
- Calories: 196
- Sugar: 3.8 g
- Sodium: 306 mg
- Fat: 13 g
- Saturated Fat: 4 g
- Carbohydrates: 19.7 g
- Fiber: 2.9 g
- Protein: 2.8 g
- Cholesterol: 22 mg