KitchenNon classé

Celery remoulade in julienne


Today, I propose a recipe of celery remoulade a little different because instead of grating the celery, I decided to do it in julienne. Celery is not raw, but cooked for a few minutes to obtain a more melting texture than you can usually use. I wasn't sure what it was going to look like, but I'm pretty happy with the result!

Recipe of my celery remoulade in julienne:


– a celeriac

– an egg

– 2 c. to S. mustard

– 250 ml oil (olive or other)

– the juice of a lemon

– salt, pepper

Roll of the recipe:

  1. Cut the celeriac into julienne strips, i.e. into thin strips of 4 to 5 cm. Boil water with a pinch of salt, and dip the celery for 10 minutes. strain off.
  2. For mayonnaise, mix the egg and mustard vigorously with a fork. While constantly mixing with a mixer, then pour the olive oil over the egg-mustard mixture into a fine fillet until a creamy texture.
  3. Add the lemon juice to taste, then adjust the seasoning with salt and pepper. Serve cold.

It is a recipe that is made very quickly and can be eaten both warm and cold. For mayonnaise, don't hesitate to beat a good minute more once you have finished incorporating the oil, and beat again after the lemon juice in order to have a firm and homogeneous mixture.

I hope you like this recipe,

See you again!

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