1. Peel the celeriac and grate finely (match
stick size).
2. Plunge into the salted boiling water and
blanch for two minutes. Do this immediately after
grating otherwise it will oxidize.
3. To make the sauce first make sure that all the
ingredients are at room temperature.
4. Blend the raw egg yolk, the mustard, the lemon
juice and a good pinch of salt and white pepper.
While whisking the mixture add the oil drop by drop
(like for mayonnaise). The more oil you add the more
the mixture will stiffen. One egg yolk should absorb
˝ litre of oil. Add more if necessary.
5. Pound the cooked egg yolk, the cornichons, the
capers, the anchovies, the chives and the parsley
into a paste.
6. Add the pounded mixture to the mayonnaise and
mix well. At this point add a tbspoon of warm water
and whisk into your sauce.
7. When the blanched celeriac is quite cold mix
it with your sauce.
8. Cover and leave in the fridge for a minimum of
one hour before enjoying your “Céleri rémoulade”.
|
