Sunday, January 3, 2010

Celeriac Remoulade

This tasty side dish/salad is traditionally served in the winter in France. At its most basic it consists of: celeriac (celery root), mayonnaise, mustard, and seasoning. I elected of course to try the recipe out of Bouchon.

The Mayonnaise

 Making your own mayonnaise isnt hard but it does involve some technique and know how. Mayonnaise is an emulsion, and emulsions are probably the most tempermental of all the sauces. An emulsion is two substances that do not chemically combine, and you force them into submission. Mayonnaise is only made out of three thing: oil, egg yoke, and lemon juice. The quality of the end product depends on those three ingrediants. If you use cheap vegetable oil, your mayonnaise will taste of it, and please... use real lemons.

2-3 Teaspoons Lemon Juice
1 Egg Yolk
1-1 1/2 Cup Olive Oil

Mix the yolk, and the lemon juice together. Slowly, drop by drop, add the oil. Whisk like a motherfucker. If you see little streaks of oil in the sauce whisk harder to encorperate. If you add the oil too quickly, the emulsion will break, and you will have to start again. Patience, and hard work is what is going to make this happen. Season with salt and pepper. Hopefully it tastes great.


The recipe is rather simple
1 Celery Root, cut into a julienne
1/2 cup Mayonnaise
1/2 cup Creme Fraiche
2 tblsp Dijon Mustard

Mix all the ingrediants together and add herbs. Keller uses chives, parsley, tarragon, and chervil. Let sit and marinate in the fridge for at least 2 hours. This turned out really tasty, and worked as a perfect side dish for my pulled pork. Its simple, its classic, and its more importantly not coleslaw.