Truffle Celeriac Remoulade

Truffle Celeriac Remoulade

Food Recipes Truffle Mustard Truffle Recipes
Remoulade is a classic French salad popular in winter when celeriac is in season. It’s an ideal accompaniment to any pan-fried or grilled meat or poultry, including chicken or veal schnitzel, and also works well on its own as a simple entrée mounded into baby cos lettuce leaves. Celeriac browns quickly once peeled, so if you’re a bit slow slicing, place the pieces you aren’t working on into a bowl of water with a dash of lemon juice added. Remoulade is even better the next day after the mustardy mayo has had time to soak into the celeriac and leftovers keep for a week in the fridge! Truffle Hill Fumé Sauvignon Blanc Semillon from Pemberton is a delicious match with this elegant dish.

Serves

4

Ingredients

  • ⅔ cup whole-egg mayonnaise
  • 1 lemon, zested and juiced
  • 1½ tablespoons Truffle Hill Truffle Mustard
  • Salt flakes, to taste
  • 500g celeriac
  • ¼ cup finely sliced chives

Method

Whisk mayonnaise, lemon juice, lemon zest, mustard and salt together in a large bowl.

Peel celeriac, cut into thin matchsticks (a Japanese mandoline is handy for this), adding them to the mayonnaise mixture as soon as possible to prevent browning.

Toss chives through, cover and refrigerate until needed, preferably overnight.

You may also like

View all