The recipe for celery remoulade is a classic of French cuisine, appreciated for its freshness and simplicity. This salad, which highlights celeriac, combines the crunchy texture of the vegetable with a creamy and flavorful remoulade sauce. Ideal as an appetizer or side dish, the celery remoulade recipe is perfect for those seeking a light and refreshing dish.
The base of this recipe is celeriac, a root vegetable with a subtle and slightly spicy flavor. To prepare celery remoulade, celeriac is first peeled, then grated into thin slices or julienne. This texture allows the celeriac to absorb the sauce well and remain crunchy.
The remoulade sauce is a mixture of mayonnaise, mustard, vinegar, and sour cream. I like to add capers and chopped pickles to bring acidity and break the richness of the remoulade sauce.
Once the remoulade sauce is mixed with the grated celeriac, the salad is typically refrigerated for some time to allow the flavors to meld. Served chilled, celery remoulade is a delight that pairs well with a variety of dishes, from grilled meats to fish, or can be enjoyed on its own as a light salad.
Ingredients:
1 celeriac
About ten pickles
About fifteen capers
A small bunch of parsley
1 lemon
For the remoulade sauce:
250 milliliters of sunflower oil
1 tablespoon of whole grain mustard
2 tablespoons of vinegar
2 tablespoons of sour cream
Salt and pepper
Негізгі бет Тәжірибелік нұсқаулар және стиль Celery Remoulade - Traditional French Recipe
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