This variation of rémoulade uses juice from grilled lemons, and adds some sharper mustard to add a smoky quality while adding to the zip. The marjoram adds a sweet freshness that counters the earthy qualities of celeriac and asparagus and brings out the sweetness of these vegetables.
INGREDIENTS:
¾-cup mayonnaise
2 tablespoons Dijon style mustard-look for a sharp one, perhaps with a little horseradish
Salt and pepper to taste
¼-cup lemon juice from a halved well grilled lemon (1 juicy lemon)
½ tablespoon fresh chopped marjoram
METHOD:
Put lemon juice, salt and pepper, and mustard into a non-reactive bowl and whisk to mix.
Add mayonnaise and whisk to thoroughly combine. Taste for salt and pepper and add more if needed. A good way to taste is to dip a piece of whatever it is going on and taste it that way. If the balance is to your liking, scatter the marjoram over the surface of the dressing and gently fold it in using a rubber spatula.
Use right away or refrigerate for later use. Keeps 2-3 days.
Yield: Around 1 cup
Source: Chef Andrew E Cohen
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