Rémoulade is similar to mayonnaise, but contains a fair wallop of mustard. It’s typically tossed through celeriac, but we’ve used finely shredded celery for a fresh twist. Enjoy with plenty of bread for mopping.
Ingredients
Rémoulade
Method
Main
1.For rémoulade, process egg yolks, lemon juice and Dijon mustard in a food processor until smooth. Add olive oil, one drop at a time, then in a thin, steady stream until incorporated. Season to taste with sea salt and freshly ground black pepper, then stir through wholegrain mustard.
2. Place celery in a bowl of iced water and stand for 1 minute to crisp, then drain well, pat dry and combine in a bowl with chives and enough rémoulade to coat. Arrange coppa on a platter, place celery rémoulade in centre and serve with extra rémoulade, Pecorino and bread to the side.
Note Coppa is cured pork shoulder or neck. Pecorino 1 anno is year-old sheep’s milk cheese. Both are available from Italian delicatessens. If Pecorino is unavailable, substitute with a mature sheep’s milk cheese.
Drink Suggestion: Bottle-aged marsanne. Drink suggestion by Max Allen
Notes
