Remoulade dressing

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Remoulade is traditionally used to dress raw celeriac to make the classic Celeriac Remoulade but it can also be used as a dressing for ripe avocado, shredded carrots, finely sliced fennel or any light fresh raw salad.
1 egg yolk
2 tablespoons Dijon mustard
1 teaspoon white wine vinegar
160ml rapeseed or sunflower oil
1. Whisk the egg yolk, mustard and vinegar together. Slowly drizzle in the oil, whisking all the time, until you have a creamy dressing. Store in a sealed jar in the fridge for up to 3 days.
Recipe note
Always use the freshest eggs to make any sauce which uses raw eggs and never serve it to anyone vulnerable (children, the elderly or people who are ill). Always use eggs that have been stored in the fridge.

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