

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
-
50g Pasteurised egg yolk
-
1 tsp white wine vinegar
-
½ tsp English mustard
-
200ml vegetable oil
-
Salt and pepper to taste
Method
-
Whisk the vinegar, mustard and eggs together
-
Slowly pour in the oil whisking continuously
-
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
-
250g Celeriac
-
100ml Mayonnaise
-
Juice of ½ Lemon
-
1 tsp Dijon mustard
-
Pinch salt
-
Pepper (To taste)
Method
-
Cut the Celeriac into fine Julienne
-
Add in the lemon juice and pinch of salt, this will start to soften the celeriac and stop it from oxidising
-
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