Celeriac Remoulade

Name: Celeriac Remoulade
Yield: 6 porsiyon
Cuisine: Turkish
Ingredients: 2 çay kaşığı capers, drained; 800 g Celeriac; 1 çay kaşığı Dijon mustard; 2 g egg yolks; 2 çay kaşığı finely chopped flat-leaf parsley; 5 g gherkin, drained and finely chopped; 4 çay kaşığı ground peanuts; 30 ml lemon juice; 120 ml olive oil; 5 g sea salt and freshly ground black pepper; 1 çay kaşığı white wine vinegar

🔥 257 kcal 🍽️ 6 porsiyon

Malzemeler

Malzemeler
2 çay kaşığı capers, drained
800 g Celeriac
1 çay kaşığı Dijon mustard
2 g egg yolks
2 çay kaşığı finely chopped flat-leaf parsley
5 g gherkin, drained and finely chopped
4 çay kaşığı ground peanuts
30 ml lemon juice
120 ml olive oil
5 g sea salt and freshly ground black pepper
1 çay kaşığı white wine vinegar

Hazırlanışı

Peel and julienne 2 kg celeriac into fine matchsticks.

In a bowl, whisk together 2 egg yolks, 6 g Dijon mustard, and 5 g white wine vinegar.

Slowly drizzle in 110 g olive oil while whisking constantly to create a mayonnaise-like emulsion.

Celeriac Remoulade

Malzemeler

Hazırlanışı

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