This week, a recipe for celeriac remoulade: a classic and for good reason. Moreish and addictive, largely due to its bracing acidity, satisfying texture and mustard-kick. The level of acidity is more than people would ordinarily entertain using at home, but it is perfectly absorbed by the root vegetable. In this version, the richness of the mayonnaise is tempered by the addition of Greek yoghurt, which a traditionalist may not take kindly to, but it does lighten the dish and I find its sourness adds elegance. Wholegrain mustard is also key to add a nice textural pop as you eat it. Or if you have any dried mustard seeds, dark or light, lurking forgotten in the back of your cupboard, these can also be added. Simply take a spoon and pour over some boiling water and leave overnight to rehydrate, then drain and add. Celeriac remoulade is a delicious accompaniment to all charcuterie, roast pork, or grilled red meat. Try it with the duck from the hampers, or accompanying the bacon in a crusty baguette.
1 Celeriac, peeled and coarsely grated (or julienned on a mandolin)
1 tsp Fine sea salt
1 Lemon, grated zest and juice
2 tbsp Chardonnay vinegar
4 tbsp Mayonnaise
3 tbsp Greek yoghurt
1 tsp Dijon mustard
1 tsp Wholegrain mustard
- Mix the celeriac with the salt, lemon and vinegar, then film over and leave for 2 hours.
- Mix in the mayonnaise, yoghurt and mustard.