We made a batch of remoulade for a recent potluck. It's something we've been making and eating for years and so thought it was a fairly common dish. But most of our guests didn't actually know what it was, poor things.
Remoulade is a salad made of shredded celeriac and mayonnaise. Easy, tasty and oh, so good!
Celeriac is often called celery root, though that's not strictly true. Up until a few years ago, they'd show up at market with a good coating of dirt still on them - it helped to keep them fresh. But of course, people didn't want to buy something big and filthy that they didn't know what to do with, so now they clean them. I assume sales are up.
To make Remoulade, peel and grate a small celeriac (use a food processor for this).
Make a batch of homemade* mayonnaise:
1 egg yolk
1 Tbsp mustard
salt and pepper to taste
Mix these together and then slowly drizzle in 1 cup extra virgin olive oil while whisking the mayonnaise. This takes a bit of practice and feels a bit "rub your tummy and pat your head" at first. But it's a skill worth perfecting. A damp cloth under the bowl helps to keep it steady while whisking.
Mix the mayonnaise with the grated celeriac and leave refrigerated for a couple of hours for the flavours to meld. Take it out of the fridge a half hour or so before serving to let it warm up a little.
How much remoulade can you get from a single celeriac? You know how you can make enough cole slaw to feed an entire church picnic from one head of cabbage? Celeriac is like that. Apparently, before Mother Nature became a mum, she worked for a summer packing the take-out containers in a Chinese restaurant.
*Yes, you can use store-bought mayonnaise. I just prefer homemade.