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Céleri rémoulade light version by Jean-François Piège

Scandinaves

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.

Ingredients

1 big celeriac

1 egg yolk

1 tablespoon of mustard

2 tablespoon of red wine vinegar

5 tablespoon of liquid cream

2 tablespoon of olive oil

A few drops of Tabasco

Salt and pepper

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