I have a recipe that I want to make this afternoon.
Celeriac Remoulade
http://uktv.co.uk/food/recipe/aid/511658

It calls for 3 Tablespoons of coarse grain mustard. I have none, but I have
all the rest of the ingredients.

I do have dijon. Would you go ahead and make it with the dijon? The same
amount of dijon?
My celeriac won't last until I go to the grocery store. (I go once a week -
per the survey :-) )

a.. 500g celeriac
b.. 1 red onion, thinly sliced
c.. 250ml thick mayonnaise
d.. 3 tbsp coarse grain mustard
e.. 1 lemon, grated zest and juice of
f.. a dash of Worcestershire sauce
g.. 2 tbsp chopped parsley
h.. freshly ground salt and black pepper
Thanks so much.
Dee Dee

Dee Dee wrote:
>
> I have a recipe that I want to make this afternoon.
> Celeriac Remoulade
> http://uktv.co.uk/food/recipe/aid/511658
>
> It calls for 3 Tablespoons of coarse grain mustard. I have none, but I have
> all the rest of the ingredients.
>
> I do have dijon. Would you go ahead and make it with the dijon? The same
> amount of dijon?
> My celeriac won't last until I go to the grocery store. (I go once a week -
> per the survey :-) )
>
> a.. 500g celeriac
> b.. 1 red onion, thinly sliced
> c.. 250ml thick mayonnaise
> d.. 3 tbsp coarse grain mustard
> e.. 1 lemon, grated zest and juice of
> f.. a dash of Worcestershire sauce
> g.. 2 tbsp chopped parsley
> h.. freshly ground salt and black pepper
> Thanks so much.
> Dee Dee

If there ever was a situation for the "Ultimate Kitchen Rule," then this
is it <vbg>. I don't see any reason why dijon couldn't be substituted,
or any other kind of mustard (think bright yellow) for that matter.

Sky

P.S. I'd add poppy seeds to the above recipe regardless what kind of
mustard was used

--
Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice

On Sep 11, 8:48 am, Sky > wrote:
> Dee Dee wrote:
>
> > I have a recipe that I want to make this afternoon.
> > Celeriac Remoulade
> >http://uktv.co.uk/food/recipe/aid/511658
>
> > It calls for 3 Tablespoons of coarse grain mustard. I have none, but I have
> > all the rest of the ingredients.
>
> > I do have dijon. Would you go ahead and make it with the dijon? The same
> > amount of dijon?
> > My celeriac won't last until I go to the grocery store. (I go once a week -
> > per the survey :-) )
>
> > a.. 500g celeriac
> > b.. 1 red onion, thinly sliced
> > c.. 250ml thick mayonnaise
> > d.. 3 tbsp coarse grain mustard
> > e.. 1 lemon, grated zest and juice of
> > f.. a dash of Worcestershire sauce
> > g.. 2 tbsp chopped parsley
> > h.. freshly ground salt and black pepper
> > Thanks so much.
> > Dee Dee
>
> If there ever was a situation for the "Ultimate Kitchen Rule," then this
> is it <vbg>. I don't see any reason why dijon couldn't be substituted,
> or any other kind of mustard (think bright yellow) for that matter.
>
> Sky
>
> P.S. I'd add poppy seeds to the above recipe regardless what kind of
> mustard was used
>
> --
> Ultra Ultimate Kitchen Rule - Use the Timer!
> Ultimate Kitchen Rule -- Cook's Choice- Hide quoted text -
>
> - Show quoted text -

Just use whatever mustard you have and add some crushed mustard seed
if you've got that.

Susan B.

"sueb" > wrote in message
ups.com...
> On Sep 11, 8:48 am, Sky > wrote:
>> Dee Dee wrote:
>>
>> > I have a recipe that I want to make this afternoon.
>> > Celeriac Remoulade
>> >http://uktv.co.uk/food/recipe/aid/511658
>>
>> > It calls for 3 Tablespoons of coarse grain mustard. I have none, but I
>> > have
>> > all the rest of the ingredients.
>>
>> > I do have dijon. Would you go ahead and make it with the dijon? The
>> > same
>> > amount of dijon?
>> > My celeriac won't last until I go to the grocery store. (I go once a
>> > week -
>> > per the survey :-) )
>>
>> > a.. 500g celeriac
>> > b.. 1 red onion, thinly sliced
>> > c.. 250ml thick mayonnaise
>> > d.. 3 tbsp coarse grain mustard
>> > e.. 1 lemon, grated zest and juice of
>> > f.. a dash of Worcestershire sauce
>> > g.. 2 tbsp chopped parsley
>> > h.. freshly ground salt and black pepper
>> > Thanks so much.
>> > Dee Dee
>>
>> If there ever was a situation for the "Ultimate Kitchen Rule," then this
>> is it <vbg>. I don't see any reason why dijon couldn't be substituted,
>> or any other kind of mustard (think bright yellow) for that matter.
>>
>> Sky
>>
>> P.S. I'd add poppy seeds to the above recipe regardless what kind of
>> mustard was used

> Just use whatever mustard you have and add some crushed mustard seed
> if you've got that.
>
> Susan B.

Great, I've got both poppy seeds and mustard seeds -- over the top?!!
Thanks so very much.
Getting busy,
Dee Dee
>

On Sep 11, 9:09 am, "Dee Dee" > wrote:
>
> Great, I've got both poppy seeds and mustard seeds -- over the top?!!
> Thanks so very much.
> Getting busy,
> Dee Dee
>

That's the great thing about seeds - you've always got lots because no
recipe ever calls for very much.

If I were you, I'd skip the poppy seeds, add the mustard seed, and lay
heavy on the pepper grinder.

Susan B.

"sueb" > wrote in message
ups.com...
> On Sep 11, 9:09 am, "Dee Dee" > wrote:
>>
>> Great, I've got both poppy seeds and mustard seeds -- over the top?!!
>> Thanks so very much.
>> Getting busy,
>> Dee Dee
>>
>
> That's the great thing about seeds - you've always got lots because no
> recipe ever calls for very much.
>
> If I were you, I'd skip the poppy seeds, add the mustard seed, and lay
> heavy on the pepper grinder.
>
> Susan B.

I made it already, and I couldn't find the poppy seeds.

I added the crushed mustard seed recommended. If I would do this recipe
again, I would use less mayo than I already cut it to. I cut the mustard a
little because I "cut the mustard," and I should have left the mustard ratio
alone.
But it was good, ate a little, and I have some left over for pork loin
roast.
Dee Dee

Dee Dee > wrote:

> I do have dijon. Would you go ahead and make it with the dijon? The same
> amount of dijon?
> My celeriac won't last until I go to the grocery store. (I go once a week -
> per the survey :-) )
>
> a.. 500g celeriac
> b.. 1 red onion, thinly sliced
> c.. 250ml thick mayonnaise
> d.. 3 tbsp coarse grain mustard
> e.. 1 lemon, grated zest and juice of
> f.. a dash of Worcestershire sauce
> g.. 2 tbsp chopped parsley
> h.. freshly ground salt and black pepper

If you want to use this recipe, it really does not matter much if you
substitute or add anything. If, on the other hand, you are interested
in the more or less traditional - and simple - version of céleri
rémoulade, then Dijon mustard is indeed what is usually used. Also,
lose the onion, the parsley, the zest of lemon and the Worcestershire
sauce. Mayonnaise can be replaced with crème fraîche. And salt does
not necessarily have to be "freshly ground".

Victor

Victor Sack wrote:
> And salt does
> not necessarily have to be "freshly ground".


What! And lose all the flavor of freshly ground salt?!


I adore celeriac. I first tried it in Paris and don't find it nearly
often enough here in the states. This year we're taking a stab at
growing it. It is a root vegetable so I don't know how it is doing.
The tops look great, but there's no peeking at the root until it is time
to harvest.


--Lia

Lia wrote:

> I adore celeriac. I first tried it in Paris and don't find it nearly
> often enough here in the states. This year we're taking a stab at growing
> it. It is a root vegetable so I don't know how it is doing. The tops look
> great, but there's no peeking at the root until it is time to harvest.


It makes an easy and awesome creamy soup. Just peel it, simmer it in your
choice of flavorful liquid (chicken stock, vegetable stock, or milk with
onions have all worked for me), then purée it. Season to taste with salt and
white pepper.

To add a different twist, add some shucked oysters just before serving.

There are plenty of variations you can try: You can simmer it in soymilk,
then add sesame oil and soy sauce before puréeing and topping with a few
scallion rings. You can add curry powder to the stock. You can add other
vegetables; celeriac pairs nicely with carrots, parsnips, cauliflower,
fennel, winter squash, or leeks. You can stir in some V-8 toward the end;
I'm thinking this would be particularly good if you were using beef stock.


Bob

Dee Dee wrote:
>
> I have a recipe that I want to make this afternoon.
> Celeriac Remoulade
> http://uktv.co.uk/food/recipe/aid/511658
>
> It calls for 3 Tablespoons of coarse grain mustard. I have none, but I have
> all the rest of the ingredients.
>
> I do have dijon. Would you go ahead and make it with the dijon? The same
> amount of dijon?
> My celeriac won't last until I go to the grocery store. (I go once a week -
> per the survey :-) )
>
> a.. 500g celeriac
> b.. 1 red onion, thinly sliced
> c.. 250ml thick mayonnaise
> d.. 3 tbsp coarse grain mustard
> e.. 1 lemon, grated zest and juice of
> f.. a dash of Worcestershire sauce
> g.. 2 tbsp chopped parsley
> h.. freshly ground salt and black pepper
> Thanks so much.
> Dee Dee

Go ahead and use the dijon-type mustard. Coarse-grain mustards don't
seem quite as sharp as dijon-type so check the flavour before adding the
entire 3 tbs. There are so many variations on remoulade anyway and
'Cajun' remoulade is different anyhow LOL.

On Tue, 11 Sep 2007 18:28:59 -0600, Arri London >
wrote:

>
>
>Dee Dee wrote:
>>
>> I have a recipe that I want to make this afternoon.
>> Celeriac Remoulade
>> http://uktv.co.uk/food/recipe/aid/511658
>>
>> It calls for 3 Tablespoons of coarse grain mustard. I have none, but I have
>> all the rest of the ingredients.
>>
>> I do have dijon. Would you go ahead and make it with the dijon? The same
>> amount of dijon?
>> My celeriac won't last until I go to the grocery store. (I go once a week -
>> per the survey :-) )
>>
>> a.. 500g celeriac
>> b.. 1 red onion, thinly sliced
>> c.. 250ml thick mayonnaise
>> d.. 3 tbsp coarse grain mustard
>> e.. 1 lemon, grated zest and juice of
>> f.. a dash of Worcestershire sauce
>> g.. 2 tbsp chopped parsley
>> h.. freshly ground salt and black pepper
>> Thanks so much.
>> Dee Dee
>
>Go ahead and use the dijon-type mustard. Coarse-grain mustards don't
>seem quite as sharp as dijon-type so check the flavour before adding the
>entire 3 tbs. There are so many variations on remoulade anyway and
>'Cajun' remoulade is different anyhow LOL.

i was thinking this too. coarse-grain doesn't seem as sharp or 'hot'
as dijon. but you'd get some additional other flavors.

your pal,
blake

blake murphy wrote:
>
> On Tue, 11 Sep 2007 18:28:59 -0600, Arri London >
> wrote:
>
> >
> >
> >Dee Dee wrote:
> >>
> >> I have a recipe that I want to make this afternoon.
> >> Celeriac Remoulade
> >> http://uktv.co.uk/food/recipe/aid/511658

<snip recipe>
> >
> >Go ahead and use the dijon-type mustard. Coarse-grain mustards don't
> >seem quite as sharp as dijon-type so check the flavour before adding the
> >entire 3 tbs. There are so many variations on remoulade anyway and
> >'Cajun' remoulade is different anyhow LOL.
>
> i was thinking this too. coarse-grain doesn't seem as sharp or 'hot'
> as dijon. but you'd get some additional other flavors.
>
> your pal,
> blake

True enough! Back when I cared about such things, home-made coarse-grain
mustard was always in the fridge. There is also a good French brand from
Pommery (made in Meaux). Used to be packed in a nice ceramic crock.
Don't know if they still do that.

"Arri London" > wrote in message
...
>> i was thinking this too. coarse-grain doesn't seem as sharp or 'hot'
>> as dijon. but you'd get some additional other flavors.
>>
>> your pal,
>> blake
>
> True enough! Back when I cared about such things, home-made coarse-grain
> mustard was always in the fridge. There is also a good French brand from
> Pommery (made in Meaux). Used to be packed in a nice ceramic crock.
> Don't know if they still do that.


Yes, I've used that brand often in the past. I've always wondered when I
used it if I should be using something stored in that jar - Visions of lead
;-)

I picked up some Inglehoffer, but not in the squeeze bottle here shown, but
in a glass jar (smaller size). Always glass is my preference. I notice
that Walmart's price was $2.04. Why Walmart? Because I was already next
door.
http://www.amazon.com/Inglehoffer-Mu.../dp/B000PDIJ64

But I bought it too late, after the fact, the remoulade was already eaten.

Maybe celeriac will be available tomorrow at the farmers' market and I'll
get a second chance. Too much mayo previous, even tho I used 1/3-2/3 as
much.
Dee Dee

On Fri, 14 Sep 2007 12:38:36 -0400, "Dee Dee" >
wrote:

>
>"Arri London" > wrote in message
...
>>> i was thinking this too. coarse-grain doesn't seem as sharp or 'hot'
>>> as dijon. but you'd get some additional other flavors.
>>>
>>> your pal,
>>> blake
>>
>> True enough! Back when I cared about such things, home-made coarse-grain
>> mustard was always in the fridge. There is also a good French brand from
>> Pommery (made in Meaux). Used to be packed in a nice ceramic crock.
>> Don't know if they still do that.
>
>
>Yes, I've used that brand often in the past. I've always wondered when I
>used it if I should be using something stored in that jar - Visions of lead
>;-)
>
>I picked up some Inglehoffer, but not in the squeeze bottle here shown, but
>in a glass jar (smaller size). Always glass is my preference. I notice
>that Walmart's price was $2.04. Why Walmart? Because I was already next
>door.
>http://www.amazon.com/Inglehoffer-Mu.../dp/B000PDIJ64
>
>But I bought it too late, after the fact, the remoulade was already eaten.
>
>Maybe celeriac will be available tomorrow at the farmers' market and I'll
>get a second chance. Too much mayo previous, even tho I used 1/3-2/3 as
>much.
>Dee Dee
>

i use inglehoffer's honey mustard, too. did you get the cute little
rounded jar? i've had their coarse-grained dijon also. they seem to
make pretty good stuff.

they sell nance's out your way?

your coarse pal,
blake

Dee Dee wrote:
>
> "Arri London" > wrote in message
> ...
> >> i was thinking this too. coarse-grain doesn't seem as sharp or 'hot'
> >> as dijon. but you'd get some additional other flavors.
> >>
> >> your pal,
> >> blake
> >
> > True enough! Back when I cared about such things, home-made coarse-grain
> > mustard was always in the fridge. There is also a good French brand from
> > Pommery (made in Meaux). Used to be packed in a nice ceramic crock.
> > Don't know if they still do that.
>
> Yes, I've used that brand often in the past. I've always wondered when I
> used it if I should be using something stored in that jar - Visions of lead
> ;-)

Fair enough but have never heard there were any probs with those crocks
when they were made in France. Used to use mine for non-food items
though such as my small paintbrushes or scissors etc.
>
> I picked up some Inglehoffer, but not in the squeeze bottle here shown, but
> in a glass jar (smaller size). Always glass is my preference. I notice
> that Walmart's price was $2.04. Why Walmart? Because I was already next
> door.
> http://www.amazon.com/Inglehoffer-Mu.../dp/B000PDIJ64

Glass is best and easily recyclable. It just looks better too when
reused.
>
> But I bought it too late, after the fact, the remoulade was already eaten.
>
> Maybe celeriac will be available tomorrow at the farmers' market and I'll
> get a second chance. Too much mayo previous, even tho I used 1/3-2/3 as
> much.
> Dee Dee

It seems to be readily available in Whole Foods and Wild Oats but those
are out of our budget currently. I do like celeriac and anise or fennel
bulb.

Makes a nice pasta sauce when sliced thin, sauteed with some garlic in
olive oil and seasoned with a little salt and pepper.

On Fri, 14 Sep 2007 08:26:18 -0600, Arri London >
wrote:

>
>
>blake murphy wrote:
>>
>> On Tue, 11 Sep 2007 18:28:59 -0600, Arri London >
>> wrote:
>>
>> >
>> >
>> >Dee Dee wrote:
>> >>
>> >> I have a recipe that I want to make this afternoon.
>> >> Celeriac Remoulade
>> >> http://uktv.co.uk/food/recipe/aid/511658
>
><snip recipe>
>> >
>> >Go ahead and use the dijon-type mustard. Coarse-grain mustards don't
>> >seem quite as sharp as dijon-type so check the flavour before adding the
>> >entire 3 tbs. There are so many variations on remoulade anyway and
>> >'Cajun' remoulade is different anyhow LOL.
>>
>> i was thinking this too. coarse-grain doesn't seem as sharp or 'hot'
>> as dijon. but you'd get some additional other flavors.
>>
>> your pal,
>> blake
>
>True enough! Back when I cared about such things, home-made coarse-grain
>mustard was always in the fridge. There is also a good French brand from
>Pommery (made in Meaux). Used to be packed in a nice ceramic crock.
>Don't know if they still do that.

yeah, i had a crock of that. haven't seen it lately, but i can't say
i've been looking. i've been using grey poupon country dijon, which
is pretty good. i just got a jar of g.p. harvest coarse ground (it
says 'new!' on the label), which looks to have more mustard seed in
it, but i haven't gotten into it yet.

your pal,
blake