Topic: RC/IOTM: Remoulade
Author: Bill Spencer (Arizona Wine Lover)
Date: 20051003121018

%^)

Thanks to Mike for the celeriac !

2 Egg yolks
4 T Fresh lemon juice
1 t Dijon mustard
1/8 t Salt
1 1/2 C Olive oil
1/2 Fresh celeriac head, peeled and grated
Juice of one fresh lemon
1 T Dijon mustard
1 C Fresh flatleaf parsley, chopped
1/8 t Salt
Freshly ground pepper to taste

In a food processor, place the egg yolks, lemon juice, Dijon mustard, and salt ... blend until creamy ... with the processor running, add the oilive oil until the mixture is thick and creamy ... set aside ...

In a non-reactive bowl, place the grated celeriac, lemon juice, Dijon mustard, parsley, salt, and pepper and mix well ... stir in the mayonnaise mixture and mix well again ...

Is great as a spread on crusty French bread ... also try using in the place of tartar sauce with fish ...

While this was fun, I hope we come up with an easier ingredient to find and do things with for the next IOTM ...

Clink !

%^)