Celery Remoulade
Appetizers • French
Description
Celery remoulade
Ingredients
- Celery salt 5 lbs
- Whole egg 3 pieces
- Dijon Mustard 3 spoons
- Vegetable Oil 10 fl oz
- Lemon 2 pieces
- Kalamata olives 0 oz
- Cayenne Pepper ¼ spoons
- Parsley 1 bunch
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
To prepare the dressing, whisk the egg yolks with mustard in a large bowl. Gradually incorporate the oil, continuing to whisk until you achieve a mayonnaise-like consistency. Then, add cayenne pepper and squeeze in the juice of two lemons, mixing thoroughly.
Step 2
Peel the celery root and cut it into thin strips. Mix it with the crushed olives, and season with salt and pepper to taste. Dress with the prepared sauce, cover the dish with plastic wrap, and refrigerate for about forty minutes. Before serving, sprinkle the dish with finely chopped parsley to taste.
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