This is the simplest of the various versions of this dressing, and is perfect for Celéri Rémoulade (Celeriac, or Celery Root Remoulade).
INGREDIENTS:
1 cup mayonnaise 2 tablespoons Dijon style mustard ½ teaspoon salt, or to taste 2 tablespoons lemon juice (1 juicy lemon) Pepper to taste -OPTIONAL- ½ tablespoon fresh chopped tarragon or snipped chervil leavesMETHOD:
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, and you are using tarragon or chervil, scatter it 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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