celeriac and carrot remoulade

i kind of made this up, though it is loosely based on a crab starter recipe i am yet to post.

hilariously, i split the mayonnaise for it - AGAIN. i mean, what is it about me and mayo? it's a pretty simple thing to make. i've tried it with handheld whisk, food processor, wire balloon whisk, plastic whisk, i've tried it with vinegar, with mustard powder, with nothing, with one yolk or two, i've tried rescuing the split yellowy gunk by starting again...it's all failed. all of it.

but i'm not bitter. i made macaroons with the egg whites and poured the rest down the sink. and then i went to sainsbury's to get a jar of their own. (the list of ingredients on shop-bought mayo is frightening, have a look when you get a chance. what the hell is all that stuff??).

the remoulade was a success, even with sainsbury's own. we had it with roast chicken and some wilted spinach but it would go well with cold meats too.

for four

1/2 celeriac, peeled
2 carrots
3 tbs grain mustard
1 level tsp dijon mustard
3 tbs mayonnaise
1/2 lemon, juiced
small bunch of parsley, finely chopped
salt and pepper

grate the celeriac and the carrot - magimix is great for this unless you press your thumb against the raised dimples on the grating disk and cut your finger so badly that your kitchen looks like a scene from a slasher movie.

put into a large bowl and add the lemon juice. stir. in a separate bowl, mix the mustards and the mayo. stir into the vegetable mix, then season (generously). finally, stir through the parsley. taste for seasoning and serve.

it was great the next day too.


  1. I make mayo with pasteurized egg whites, and after several failed attempts, I do OK with it now. :) Hope it helps!

    Safe mayo recipe

  2. hi, thanks for the tip - i'll give it a go, seeing as i've tried everything else!


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