Provider Farm

From our fields, for your family

Remoulade

Course: 
A classic French salad.
Ingredients: 
  • About 1 lb. celeraic
  • Juics of 1 lemon
  • 1/3 c. mayonnaise
  • 1/3 c. sour cream
  • 1/4 cup chopped fresh parsley
  • 2 tbs. choppped cornichons
  • 1 tbs. chopped capers
  • 1 hard cooked egg finely diced
  • salt and fresh ground pepper to taste
Directions: 

Peel celeriac and shred with grater.
Toss with lemon juice to prevent discoloring due to oxidation.
Add the mayonnaise, sour cream, parsley , cornichons, capers and egg. Mix and salt and pepper to taste.
Chill for at least one hour before serving.

Credit: 
Serving Up the Harvest by Andrea Chesman