Celery Remoulade Mayonnaise

Name: Celery Remoulade Mayonnaise
Prep time: 10 min
Total time: 10 min
Yield: about 1¼ cups (280 ml)
Cuisine: French Classic
Ingredients: about 1 yolk (18.54 g) Egg Yolk; 1 Tbsp Meaux Mustard (15 ml) Grain Mustard; 1 cup + 2 tsp peanut oil (250 ml) Peanut Oil; 1 tsp sherry vinegar (5 ml) Sherry Vinegar; about ¼ tsp (2 g) Salt

Independent adaptation of a publicly published Anne-Sophie Pic recipe. Not affiliated with, sponsored by, or endorsed by Anne-Sophie Pic.

DRESSING · CELERIAC REMOULADE & CRUDITES

In the published recipe, this is the dressing for anne-sophie-pic.com, menu de la semaine.

Pic's celery remoulade mayonnaise.

On the jar

MAYONNAISE

Method: blend
Yield: about 1¼ cups
Ingredients: 5

Blender sauce. Cook from the recipe

Ratio

Egg Yolk 18 mlGrain Mustard 15 mlPeanut Oil 250 mlSherry Vinegar 5 ml

Ingredients

Egg Yolkabout 1 yolk (18.54 g)
Grain Mustard1 Tbsp Meaux Mustard (15 ml)
Peanut Oil1 cup + 2 tsp peanut oil (250 ml)
Sherry Vinegar1 tsp sherry vinegar (5 ml)
Saltabout ¼ tsp (2 g)

Method

This sauce needs a blender. The jar is for storing it, not making it.
Combine measured ingredients and blend until smooth.
Taste and adjust salt and acid.

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Companion jar

Celery Remoulade Mayonnaise wants a blender. Make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

4 kitchens · 9 stars · 2 national awards

Grenobloise Vinaigrette★★★ KITCHENOn the jar: GRENOBLOISE
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Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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Provenance

Anne-Sophie Pic works in French haute cuisine / aromatic pairings at Maison Pic; credentials include Michelin 3* (Maison Pic, Valence); World's 50 Best: Best Female Chef 2011.

Originally published as Céleri Rémoulade Mayonnaise.

Adapted from a recipe published by Anne-Sophie Pic in Anne-Sophie Pic (anne-sophie-pic.com, menu de la semaine).

FAQ

Can this go in a shake jar?

No. This one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces. Its companion jar is below.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Anne-Sophie Pic (anne-sophie-pic.com, menu de la semaine) (published as “Céleri Rémoulade Mayonnaise”). Full citation lives in Provenance.

Is it safe with raw egg yolk?

This sauce uses raw egg yolk and is never cooked. Use pasteurized eggs if you, or anyone eating it, is pregnant, elderly, or immunocompromised. Keep it refrigerated and follow the source recipe for how long to keep it.

What if it separates?

Oil and acid emulsions can separate in the fridge; that's the fat solidifying, not spoilage. Cap the jar and shake, or let it sit at room temperature a few minutes first, then shake again.

Companion jar