Home Truffled Celeriac Remoulade
Truffles found on our farm are the result of hard work, passion and our overall philosophy of excellence.
Our value-added truffle products are a true testament to this, and one we are truly proud of.
While nothing beats fresh truffle, in Australia fresh truffles are only available from June to the end of August, however our high-quality range of truffle aroma enhanced products allows even the novice home cook to enjoy a truffle experience in their own home at any time of the year.
Our extensive recipe catalogue below, can help even the most basic home cook prepare an exquisite snack or meal.
Remoulade is a classic French salad popular in winter when celeriac is in season. It’s an ideal accompaniment to any pan-fried or grilled meat or poultry, including chicken or veal schnitzel, and also works well on its own as a simple entrée mounded into baby cos lettuce leaves. Celeriac browns quickly once peeled, so if you’re a bit slow slicing, place the pieces you aren’t working on into a bowl of water with a dash of lemon juice added. Remoulade is even better the next day after the mustardy mayo has had time to soak into the celeriac and leftovers keep for a week in the fridge! Truffle Hill Fumé Sauvignon Blanc Semillon from Pemberton is a delicious match with this elegant dish.
Whisk mayonnaise, lemon juice, lemon zest, mustard and salt together in a large bowl.
Peel celeriac, cut into thin matchsticks (a Japanese mandoline is handy for this), adding them to the mayonnaise mixture as soon as possible to prevent browning.
Toss chives through, cover and refrigerate until needed, preferably overnight.