Celeriac Remoulade Recipe
Learn how to make Celeriac Remoulade through this simple recipe. Please share this Celeriac Remoulade recipe with your friends and family and let me know what they have to say.
Summary
MethodFreeze Chill
Ingredients
2 pounds celeriac, shredded or julienned
1 egg
1 tablespoon lemon juice
1 tablespoon Dijon mustard
1/3 cup corn oil
1/2 cup low-fat yogurt
1 tablespoon chopped scallions
Dash of white pepper
Directions
Place the celeriac in a large mixing bowl.
Place the egg, lemon juice, and mustard in a food processor or blender.
Process briefly.
Slowly add the oil, beginning with a few drops and increasing the flow as the mixture thickens.
Transfer the thickened dressing to a bowl and fold in the yogurt, scallions, and pepper.
Pour the dressing over the celeriac and mix.
Refrigerate for at least 2 hours before serving to allow the flavors to blend.
Place the egg, lemon juice, and mustard in a food processor or blender.
Process briefly.
Slowly add the oil, beginning with a few drops and increasing the flow as the mixture thickens.
Transfer the thickened dressing to a bowl and fold in the yogurt, scallions, and pepper.
Pour the dressing over the celeriac and mix.
Refrigerate for at least 2 hours before serving to allow the flavors to blend.
