This makes a light, bright-tasting accompaniment to pate or freshly made kielbasa. It can be refrigerated in an airtight container for up to 5 days.
Servings: 2 cups
- For the mayonnaise
- 2 large eggs
- 2 teaspoons Dijon-style mustard
- 2 cups vegetable oil
- 2 teaspoons white vinegar (may substitute freshly squeezed lemon juice)
- Dash hot pepper sauce and/or sugar
- For the remoulade
- 2 to 3 tablespoons freshly squeezed lemon juice (from 1 medium lemon)
- 1 tablespoon kosher salt, plus more to taste
- 1 medium celery root, peeled and cut into julienne (preferably using a mandoline)
- 1/2 cup finely minced shallots (2 to 3 small)
- 1/2 cup finely chopped parsley
- 1/4 cup slivered chives
- 2 cups homemade mayonnaise (see recipe above)
- Freshly ground white or black pepper
For the mayonnaise: Combine the eggs and mustard in the bowl of a food processor and puree, or whisk together by hand. Whisking constantly or with the motor running, add the oil in a slow, steady stream. When it has all been incorporated/emulsified, add the vinegar and hot pepper sauce and/or sugar, mixing until just combined.
For the remoulade: Fill a medium bowl with cold water and add the lemon juice and salt, stirring to combine. Add the celery root julienne and let it soak for 5 to 10 minutes.
Drain the celery root and place in a medium mixing bowl. Add the shallots, parsley, chives and mayonnaise, tossing to combine. Season with salt and pepper to taste. Cover and refrigerate until ready to serve.
From chef Jamie Stachowski.
Tested by Bonnie S. Benwick.
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