4 servings kosher salt and pepper black freshly ground
1 tablespoon juice of lemon
2 tablespoons relish
0.8 cup vegetable oil
Equipment
food processor
blender
plastic wrap
Directions
Watch how to make this recipe.
First make a mayonnaise as the base for the remoulade. In a food processor or blender, mix the egg yolk, lemon juice, and mustard, together until smooth. With the food processor or blender running, add the oil in a very thin stream, until the oil is incorporated into the egg and the mayonnaise is thick.
Mix in the pickle relish, capers, and parsley, and season with salt, and pepper, to taste.
Peel and grate the celery root. In order to keep the grated celery root from browning, immediately stir it into the remoulade until incorporated. Cover the sauce with plastic wrap and store in the refrigerator until ready to use.
