The LIPAVI kitchenSauces

Sous Vide Celery Remoulade

Remoulade sauce and its uncle, Tartar sauce are typically served with deep fried fish or shellfish.

Let’s cook

Precision in the kitchen. Possibility on the plate.

Sous Vide Celery Remoulade
From the LIPAVI recipe collection

Gather & prepare

Ingredients

Check off each item as you go.

  • Celery stalks, 12 oz./350g
  • Onion, one whole, approx. 12 oz/350g
  • Capers, 2 oz./60g., WELL DRAINED
  • Parsley, chopped, 1/2 cup/125ml
  • Dijon mustard, 2 oz./50g
  • S+P as needed
  • Lemon juice, 2 oz./60ml.
  • Mayonnaise, 2 cups/500ml.

Make something good

The method

Procedure:

Process the celery and the onion simultaneously via sous vide, 183F/84Cx1 hour. Shock cold to 70F/21C and refrigerate to 40F/4C. Peel onion and chop into small dice. sous vide remoulade sous vide remoulade Chop the celery into small dice. Combine the onion, celery, and remaining ingredients and season to taste. Remoulade is frequently spicy hot, but I recommend leaving that up to the preparer's discretion. Not everyone is so tolerant of "heat."

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