remoulade

This is a variation on the classic French remoulade but made without pus, errrr, mayonnaise. It’s disgustingly simple and very refreshing. 1 medium or 1/2 large celery root (celeriac) 1 tbs Dijon-style mustard (I like to include some whole grain or coarse grain with the normal smooth mustard) 1...

I shared this a few years ago, but never posted it as a recipe. I had made baguettes and Emeril's Remoulade the previous night. Here's the recipe I used. The fried chicken bits were slightly chewy, but combined with the remoulade, it was very tasty. The lesson here is that, if you deep fry...