If you haven't heard how to make vegan mayonnaise then you may be surprised. Its made from 'bean water' or aquafaba as it is known. This is the liquor from tinned chick peas or white beans and it works a treat! Celeriac remoulade is a classic French recipe. Its a great alternative to coleslaw as a side but in France is sometimes served as a starter (as I did) or as part of a plate of cruditées. I haven't given quantities for the celeriac. Its going to be obvious, really. Just imagine you are making coleslaw.
Ingredients
The mayo:
Ingredients
- 3 tbsp aquafaba – tinned bean water from chickpeas, cannellini or butter beans
- 225 ml vegetable oil (I used rapeseed oil)
- Salt, Dijon mustard and lemon juice
- Celeriac
- Place the aquafaba into a tall container.
- Slowly add the oil, a tablespoon at a time, whilst blending with a stick blender.*
- The mixture should thicken into a creamy emulsion.
- Mix in a little lemon juice, salt and Dijon mustard, to taste.
- Peel the celeriac and cut into julienne strips. You could grate it if you don't have a julienne cutter.
- Mix the mayonnaise into the celeriac. Use just enough mayonnaise to bind.
The mayo:
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