Remoulade Sauce Recipe
Remoulade Sauce
Total time: less than 15 minutes

Prep. time: 5 minutes
Cooking time: 10 minutes for boiling eggs

Difficulty: Easy
Chef's Note

A classic partner for celery root

- 1 Celery Root or Celeriac, cut into thin julienne

Remoulade sauce
- 2 hardboiled eggs
- 1 tbsp. Mustard
- 1 tbsp. vinegar
- A little chopped parsley (optional)
- Salt and pepper
  1. Peel and slice the celery root (celeriac) into thin julienne strips;
  2. place into a pot of boiling water and let simmer for a few minutes; drain;
  3. hard boil two eggs; drain; run under cold water; shell the eggs and separate the yolks from the whites;
  4. mash the egg yolks into a paste; add one raw egg yolk;
  5. add 1 tbsp. mustard and slowly whisk in 250 ml (1 cup) oil, as for basic mayonnaise; finish with 1 tbsp. vinegar, a little chopped parsley (optional) and salt and pepper;
  6. mix the sauce together with the celery root; refrigerate at least one hour before serving.
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