Homemade Mayonnaise and Celeriac Remoulade

I have, over the years, and as recipes dictate, made my own mayonnaise but it’s not something I have done recently. However, I wanted to rustle up a Celeriac Remoulade over the weekend to accompany a fish dish I was doing, and it needed mayonnaise. Each time I make it I wonder why I don’t always have some of this in the fridge as it really does beat the flavour of any shop bought version and its simple to make.

The remoulade recipe is one I have had my eye on for a while and as I got a celeriac in my #oddbox of vegetables this weekend, this was my chance!

A little fact from Wikipedia: Rémoulade is a European cold sauce based on mayonnaise. Although similar to tartar sauce, it is often more yellowish, sometimes flavoured with curry, and sometimes contains chopped pickles or piccalilli. It can also contain horseradish, paprika, anchovies, capers and a host of other items. While its original purpose was possibly for serving with meats, it is now more often used as a condiment or dipping sauce.

Oh my, this is my sort of dish! Not only was it great as an accompaniment to the fish we had but it would be good as just a salad, or with cold meats. It would definitely be a great side dish at a BBQ, or like I had the remainder of it today, as a small lunch served with some crusty bread. I haven’t used celeriac much in the past, but I will be making this recipe again that's for sure!

It’s a ‘no cook’ recipe, easy to throw together and its extremely tasty. Also, now we can start to see others in gardens and this is likely to mean attending a few BBQs or outdoor eating get togethers over the coming weeks (with one other household only of course!), it will be something that I will make and take along to such an occasion.

The recipe I used was from the J.Sheekey Fish recipe book (which I highly recommend). I have made quite a few dishes from this book since I got it last November and it's one of those recipe books that I return to often.

This BBC Food recipe (https://www.bbc.co.uk/food/recipes/celeriacremoulade_77607) is a similar recipe, although J.Sheekey also suggests the addition of some fresh herbs (flat leaf parsley, chives and chervil) plus some chopped cornichons and capers - a good addition I think!

Happy new week my foodie friends and let me know if you have ever made a remoulade before and what you thought of it. It’s a nice word too or is that just me 😊

#fish #fishrecipes #restuarantrecipes #homemade #goodfood #foodie #remoulade #cooking #foodphotography #recipebooks