2019 ASPIRING STUDENT CHEF PRACTISED RECIPE CHALLENGE
Mayonnaise & Celeriac Remoulade
This dish was our Practised Recipe Challenge at the Aspiring Student Chef National Final 2019.
Ingredients for Mayonnaise
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50g Pasteurised egg yolk
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1 tsp white wine vinegar
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½ tsp English mustard
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200ml vegetable oil
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Salt and pepper to taste
Method
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Whisk the vinegar, mustard and eggs together
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Slowly pour in the oil whisking continuously
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Add seasoning to taste and let down if too thick with a touch of water or vinegar.
Note: Mayonnaise will split/curdle if the oil is added too quickly or is insufficiently whisked during production
Ingredients for Celeriac Remoulade
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250g Celeriac
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100ml Mayonnaise
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Juice of ½ Lemon
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1 tsp Dijon mustard
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Pinch salt
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Pepper (To taste)
Method
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Cut the Celeriac into fine Julienne
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Add in the lemon juice and pinch of salt, this will start to soften the celeriac and stop it from oxidising
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Mix together the mayonnaise and Dijon mustard and add to the celeriac mixture Season with pepper and more salt (if required)
Note: Julienne is thin matchstick shaped pieces about 4cm long