Remoulade sauce is a classic French cold sauce with mayonnaise as its base. It’s traditionally served with meats, fish, seafood, and as a dipping sauce. Our Celeriac Remoulade is served with Prosciutto and Toasted Hazelnuts.
Celeriac Remoulade with Prosciutto and Toasted Hazelnuts
Serves 4
Ingredients:
2 tsp white wine vinegar
1 large celeriac (about 800g)
1 bunch chives, finely chopped
16 thin slices prosciutto or parma ham
¼ cup toasted hazelnuts
2 tbsp extra virgin olive oil
Mayonnaise
3 egg yolks
2 tsp dijon mustard
¼ cup lemon juice
1 garlic clove
1¼ cups extra light olive oil
Method:
To Make Celeriac Remoulade, fill a large bowl with cold water. Add vinegar. Peel and finely shred celeriac. Place into acidulated water to prevent discolouration.
To make mayonnaise, place egg yolks, dijon mustard, lemon juice and garlic into a small food processor. Process until combined. With motor running, add oil in a slow steady stream until a thick sauce forms.
Drain celeriac and pat dry with paper towel. Place into a large bowl. Add sauce and chives. Stir until well combined. Season with salt and pepper.
Arrange prosciutto on serving plates. Top with celeriac remoulade. Scatter with hazelnuts. Drizzle with oil and serve sprinkled with freshly ground black pepper.
Smart Tip:
Toasring hazelnuts enhances the flavour and adds extra crunch. Simply roast for 10-15 minutes at 180°C then remove skins by rubbing with a clean tea towel.
