In the addictive dish category ? How about céleri rémoulade… A divine starter revisited and made lighter by the famous chef in his last book: Jean François Piège pour tous. Explanations : “I am wild about céleri rémoulade but I find that the mayonnaise, much too heavy, covers up the taste of the celery. This is why I season it with a light rémoulade sauce. It’s ideal with all sorts of raw veggies, such as tomatoes for example.” And now it’s up to you !
For 4 persons. Preparation: 20 min
Peel the celery, cut it up in chunks and grate it.
Prepare the sauce : mix the egg yolk, the mustard, red wine vinegar and the cream, then add a generous pinch of salt. Whip while incorporating the olive oil.
Mix the grated celery in this sauce, salt and pepper, add a dash of Tabasco, then mix.
Place in the refrigerator until serving time.
Also discover the "céleri rémoulade" by Eric Frechon and the onion soup of Jean-François Piège.