Celeriac remoulade – the perfect partner for venison bresaola

Venison and celeriac remoulade recipe

Written by Liz Wakefield

30th October 2017

I love celeriac. And nothing beats fresh celeriac, grated finely, enrobed in silky mayonnaise with a good heap of crème fraiche and a generous dollop of dijon mustard.

Here’s my recipe.

1 celeriac – grated as finely as you can. The julienne blade on a food processor is perfect if you have one.
4 big tablespoons of mayonnaise
2 tablespoons of crème fraiche (I use organic, half-fat)
2 teaspoons of dijon mustard
A good few twists of the black pepper mill

Mix together the mayonnaise, crème fraiche and mustard, then add to grated celeriac. Season with black pepper to taste. Add more mayonnaise if you feel it needs it.

Goes incredibly well with our venison bresaola on a forest mushroom thin. Or with a nicely dressed green salad. Yum!

The image shown here also includes pickled beetroot.

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