Kohlrabi Remoulade
| Published: 25th July 2007 00:19 |
A fabulous accompaniment to fish, remoulade is creamy, crunchy and very flavourful, while still being light enough to enjoy in the summer.
Kohlrabi remoulade
- Serves: 4
- Preparation Time: 15 minutes
Ingredients
For the mayonnaise
2 egg yolks
2 tsp white wine vinegar
300ml vegetable oil
For the remoulade
2 medium sized Kohlrabi, peeled, coarsely grated
1 lemon juice
2 tsp Dijon mustard
1 tsp Wholegrain Mustard
1 tsp Capers, rinsed and chopped
1 tsp Gherkins, chopped
3 tbsp Double cream
salt and pepper
Method
1. To make the mayonnaise, place the egg yolks and vinegar into a food processor and blend until pale and creamy.
2. With the motor running, pour in the oil in a steady stream, until the mayonnaise is thick.
3. For the remoulade, place the grated kohlrabi, lemon juice, mustards, capers and gherkins into a large bowl.
4. Mix together well and stir in the mayonnaise. Loosen with the double cream. Season to taste and serve.
Perfect with grilled salmon for a light supper or with smoked salmon for a summer picnic treat. You can always substitute in 100ml of shop brought mayonnaise.
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