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

  1. Whisk the vinegar, mustard and eggs together

  2. Slowly pour in the oil whisking continuously

  3. 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 

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Ingredients for Celeriac Remoulade

  • 250g Celeriac

  • 100ml Mayonnaise

  • Juice of ½ Lemon

  • 1 tsp Dijon mustard

  • Pinch salt

  • Pepper (To taste)

 

​Method

  1. Cut the Celeriac into fine Julienne

  2. Add in the lemon juice and pinch of salt, this will start to soften the celeriac and stop it from oxidising

  3. 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

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