Celeri Remoulade

Celeri Remoulade. Whisk with a fork to combine. Mix the dressing with the celery root and taste, adding additional salt, pepper, mustard, and lemon juice, to taste.

Le CELERI RAVE - Recette. - AMAPP des Maillotins . Joigny 89 (Lily Stevenson)

In a bowl, combine the mayonnaise, Dijon mustard, horseradish, vinegar, white wine, capers and green onion. Slice the quarters very thinly (on a mandolin if you have one), then cut the slices into matchsticks. Lemon: Needed for both the classic remoulade sauce as well as to stop the celeriac from browning after it has been julienned.

Garnish with thin strips of red pepper.

Versez dans un bol et ajoutez tous les autres ingrédients excepté le céleri.

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In a large bowl, mix the mayonnaise, mustard and lemon juice together thoroughly with a generous sprinkling of salt and some freshly ground black pepper, so it all becomes one sauce. Immediately fold in a good cup of mayonnaise, enough to dress the celery root well—along with a generous dollop of Dijon mustard, a splash of vinegar (or some freshly. Ajouter au céleri-rave et bien mélanger.

Judul: Celeri Remoulade
Rating: 100% based on 788 ratings. 5 user reviews.
John Woods

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