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A great classic, I offer you a variation with a little finely grated green apple to give a little pep.
Remoulade sauce traditionally has a very mustardy mayonnaise base, often enhanced with garlic, fine herbs and capers. What if you added a little Granny Smith green apple to your celery remoulade?
A great classic of French cuisine, celery remoulade is, wrongly, not always popular. Some people shun it, remembering the infamous porridge served in our school canteens, others, concerned about their figure, are afraid of mayonnaise.
What if we told them that celery is an aphrodisiac?
This is what a proverb from the south of France claims: “If a woman knew the virtue of celery on men, she would plant it from Paris to Rome”. Who knows!
This recipe is lightened with a well-revealed mayonnaise, with lots of mustard, pepper and a little vinegar, and thinned with water to limit the quantity of oil. Thin strips of Granny Smith green apple give a little pep and freshness to the preparation.
So give it a try.
Celery remoulade with green apple
A great classic, I offer you a variation with a little finely grated green apple to give a little pep.
To prevent sleep
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Start by preparing the mayonnaise. You can refer to the article on mayonnaise which can be found in the section on savory culinary bases. There are some explanations given to make it a success every time. Note, however, that it is normal for the ingredients to vary a little between the two recipes because here, for the celery remoulade, we need a slightly more spicy sauce.
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So, prepare your mayonnaise. In a mixing bowl, mix the egg yolk, vinegar and mustard, add salt and pepper, then add the oil, mixing very quickly and constantly with a whisk, making sure to pour it in a very fine, even stream. Pour in the oil very slowly and very regularly, whisking constantly. Finally, add the water in the same way. The color of the mayonnaise will suddenly appear much lighter.
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Tip: for this recipe, I replace the classic pepper with blackcurrant pepper, which allows for flavor without attacking and killing the aromas. Read the article on blackcurrant pepper, a spice to discover.
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Peel the celeriac and grate it.
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Optional: Blanch the celery for 1 minute in boiling water (Prepare a bowl of cold water with ice cubes and heat a saucepan of water. When the water boils, immerse the grated celery in it. After 1 minute, drain it in a colander then immediately immerse it in the ice water to stop the cooking. Drain again and place the celery on absorbent paper to dry it well.). Blanching the celery root prevents it from releasing too much water and your dish becoming a little mushy.
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Wash the green apple. Cut it into quarters (retaining the skin), remove the seeds then cut it into thin strips then cut the strips into thin slices again as in the photo above.
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Mix celery, green apple and mayonnaise. Taste and adjust the seasoning (especially adding pepper) if necessary.
Enjoy your food !