Gastronomy  A good way to eat your celery
06/03/201510:00 Mayu-Kitchen

Celery is so healthy! Thanks to Mayu's Kitchen, here is a good recipe to eat up your celery! Yummy!

Rémoulade is essentially a homemade mayonnaise and the sauce was originally created in France. The all-time classic way of serving celeriac is a “celeriac remoulade”, which means “mixing with 2 ingredients”. How simple it this!

Ingredients for 4 people:
1/2 celeriac (300g to 400g)
1/2 lemon (optional) + parsley

For the remoulade:
1 egg yolk 
1/4 L oil
1 tbs vinegar 
1 tbs mustard
salt and pepper 

  1. Peel the celeriac then, working quickly, coarsely grate it (try not to make it too thin).  Add salt and lemon water to make it stay white. Drain it to remove some water.
  2. For the rémoulade, put the egg yolk and mustard in a bowl. Gradually stir in the oil in a steady stream while whisking actively together. Whisk continuously until you have a thick and glossy sauce.  Add finally the vinegar, salt and pepper to the mix
  3. Mix celery and rémoulade before serving.

It might nor work the first time, and the mayonnaise might not "take". Don’t worry: every French person knows it’s really not easy to make a mayonnaise. In that case in this recipe: ** 4 tbsp of good quality mayonnaise can replace this homemade sauce ** 

What is Remoulade? 

Remoulade or rémoulade was invented in France. It’s a popular condiment in many countries. Very much like the tartar sauce in some English-speaking cultures, remoulade is often aioli- or mayonnaise-based. Although similar to the tartar sauce, it is often more yellowish (or reddish in Louisiana), often flavored with curry, and sometimes contains chopped pickles or piccalilli. It can also contain horseradishpaprika, anchoviescapers and a host of other items. While its original purpose was possibly to compliment meats, it is now more often used as an accompaniment to seafood dishes, especially pan-fried breaded fish fillets (primarily sole and plaice) and seafood cakes (such as crab or salmon cakes).

According to the Larousse GastronomiqueSauce rémoulade is:

250 ml of mayonnaise,
2 tablespoons mixed herbs (
parsleychiveschervil and tarragon),
1 tablespoon drained capers,
2 finely diced 
And a few drops of 
anchovy essence (optional).
Some recipes use chopped anchovy fillets. The rémoulade used in céleri rémoulade is a simple mustard-flavored mayonnaise spiced with garlic and pepper. Rémoulade is classified in French cooking as a derivative of the
mayonnaise sauce.

What do you think of this recipe? Leave us your comments! 
Mayu is a Japanese chef, a host of Mayu’s Kitchen in Paris, a food analyst, and vegetable nutritionist. As a food nomad, born in Japan, then she moved to many countries, North America, Mexico, UK, France and Japan.

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