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:
- 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.
- 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.
- 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!