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.
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.