Celeriac Remoulade Mayonnaise

Name: Celeriac Remoulade Mayonnaise
Prep time: 10 min
Total time: 10 min
Yield: about 2 cups (450 ml)
Cuisine: French Classic
Ingredients: about 4 yolks (72 g) Egg Yolk; about 4½ fillets (18 g) Anchovy; 3 tbsp Dijon (45 ml) Dijon Mustard; splash red wine vinegar Red Wine Vinegar; 1½ cups (350 ml) Vegetable Oil; about ¼ tsp (0.5 g) Pepper

Independent adaptation of a publicly published Henry Harris recipe. Not affiliated with, sponsored by, or endorsed by Henry Harris.

SPREAD · HAM & COLD CUTS

In the published recipe, this is the spread for ham celeriac remoulade.

Harris's anchovy mayonnaise for a celeriac remoulade.

On the jar

CELERIAC

Method: blend
Yield: about 2 cups
Ingredients: 6

Blender sauce. Cook from the recipe

Ratio

Dijon Mustard 45 mlVegetable Oil 350 ml

Ingredients

Egg Yolkabout 4 yolks (72 g)
Anchovyabout 4½ fillets (18 g)
Dijon Mustard3 tbsp Dijon (45 ml)
Red Wine Vinegarsplash red wine vinegar
Vegetable Oil1½ cups (350 ml)
Pepperabout ¼ tsp (0.5 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

Celeriac 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:

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Light Gribiche★★★ KITCHENOn the jar: GRIBICHE
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Tartare Sauce★★★ KITCHENOn the jar: TARTARE
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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Provenance

Henry Harris — published sauce recipes in the PantryFlex catalog. Michelin 1* (Racine, Knightsbridge; historical as chef-patron).

Adapted from a Henry Harris recipe (Henry Harris / Great British Chefs (ham celeriac remoulade)).

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 Henry Harris / Great British Chefs (ham celeriac remoulade) (published as “Celeriac Remoulade 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