How to make Remoulade sauce

The  Staff Canteen

Okay, we are going to make some celeriac remoulade taking our homemade mayonnaise that we made earlier and celeriac. So we have set the mandolin to the thin setting, now very carefully keeping your fingers back just run the celeriac along, now line up the celeriac okay, all lined up and then run our knife along to create very thin matchsticks in the absence of using a vacuum pack machine take a double piece of cling film lay our celeriac on top, season it generously with some sea salt and a squeeze of lemon, wrap that up in the cling film and give that a really good massage it really helps to break down that celeriac, put the celeriac into the bowl and some extra dijon mustard with some of the homemade mayonnaise as with everything we do, very important but quick taste, fantastic and that there is our very quick and simple celeriac remoulade, left in the fridge for 30 minutes, let the flavour develop, even better.

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The  Staff Canteen

The Staff Canteen

Editor 4th May 2017

How to make Remoulade sauce