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Remoulade with root vegetables

This remoulade is particularly good with fish cakes and other fried or baked fish. You can vary it by changing the vegetables and seasoning. Why not try a Jerusalem artichoke remoulade served with baked Jerusalem artichokes and flavoured with a little truffle oil?

Ingredients

Remoulade
300 g peeled mixed root vegetables – celeriac, carrot, parsnip, parsley root
1/2 dl rapeseed oil
1/2 dl white wine vinegar
100 ml white wine
1 tsp curry powder (optional)
1 small bunch of chopped chervil
2 1/2 dl mayonnaise
100 ml full-fat yoghurt
Salt and freshly ground pepper
Mayonnaise
2 egg yolks
1.5 tbsp Dijon mustard
1 tbsp white wine vinegar or apple cider vinegar
500 ml of neutral-tasting oil – maize, grape seed or sunflower
1–2 tsp sea salt
Freshly ground pepper
1–2 tbsp cold water

See video guides here

Instructions

Root vegetables

Peel and chop the root vegetables into small, chunky cubes. Place them in a roasting tin and toss them in oil, vinegar, wine, curry powder, salt and pepper. Bake in the oven for approx. 20 minutes at 180 degrees, until tender but still firm to the bite, and the liquid has reduced around them. Then leave to cool. Mix the baked root vegetables with mayonnaise, chervil and yoghurt, and season to taste with salt and pepper. 

Homemade mayonnaise

Homemade mayonnaise takes less time to make than popping down to the local supermarket to buy one. It takes your remoulade to a whole new level.