Thursday, 14 June 2012

Lemon Remoulade

I love classic remoulade made simply with celeriac and a mustardy mayonnaise, but sometimes little variations can be very useful. This particular version is fine on its own but is also good alongside foods that would benefit from a bit of a citrus edge, such as smoked fish. I know that the easiest way to make remoulade is to buy ready-made mayonnaise but, if you have a food processor, then I promise that this mayo is really easy to make and I think it tastes better.

If you'd like to cut down on the amount of fat in this recipe, then you could, of course, buy a reduced fat mayonnaise. Another option, though, is to mix mustard and lemon juice with a natural pouring yogurt to replace the mayonnaise. It's not the same sort of taste but it makes a very pleasing, healthy and refreshing salad all the same.
Remoulade 4
This will give you around 4 portions.

1 small or ½ large celeriac
Juice of 1 lemon
2 tsp Dijon mustard
For the mayonnaise:
        2 egg yolks
        1 tsp Dijon mustard
        3 tsp lemon juice
        The peel of ¼ of a large preserved lemon, chopped finely
        100 ml sunflower or other neutral oil
        100 ml olive oil

Peel and grate the celeriac finely. Immediately mix the celeriac with the lemon juice and mustard. Season with a generous amount of pepper and set aside. (I prefer to use white pepper because I think it looks better, but it’s not that important.)

Add the egg yolks, mustard, lemon juice and preserved lemon to a food processor and whiz until smooth. Mix the two oils together and pour them in a slow, steady stream into the processor with the motor running until the mayonnaise has become thick, but not too stiff. You may need a little less or a little more oil each time you make mayonnaise. (The variation in the amount of oil is partly down to egg yolk size, but I don’t think that’s the whole story. Maybe it’s Heisenberg’s uncertain mayo theory or just one of life’s little quirks.)

Mix the mayonnaise thoroughly into the celeriac. Again, you may not need it all – it’s a question of personal taste. Adjust the seasoning and chill until needed.

This month's No Croutons Required event, hosted by Jacqueline over at Tinned Tomatoes, is all about leafless salads and so I think this should fit in quite nicely.


7 comments:

  1. I've been making a lot of mayo this last week because I'm sampling lots if fish and I've tried all kinds of things but not celeriac which I love and can totally see how this would taste amazing!! Lovely pic too Phil. X

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  2. Oh this looks good. This with a piece of smoked mackerel - oh yes please.
    I still have never in my life made homemade mayonnaise. Not sure what I am waiting for.

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  3. I'm always learning something from you each time you blog. I didn't know what celeriac was and now I do after I've googled its image. I've once purchased it thinking it was ginger. By all means, I do know what ginger is and the aroma, I reached for the celeriac since one was in the same basket and having brought it home realizing it wasn't ginger. What could it be? I wondered and now I know. Your remoulade does look and sound delicious with fish! : )

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  4. This sounds quite delicious, I will certainly try this next time I cok fish. Thanks Diane

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  5. Yum, that sounds absolutly delicious. I bet it would be lovely with some grilled mackerel.

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  6. I love the sound of lemony, mustardy taste, look forward to trying it, thank you :)

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  7. That looks great Phil and so appealing against that soft greeny blue. I like that idea of making the dressing with yoghurt too, although I would probably spoil the low fat nature of it and use full fat greek yoghurt.

    Great entry for No Croutons Required.

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