Special [LesHalles] ep. – remoulade sauce with celery

A 450g celery cleaned, washed and julienned (first cut thin slices, then put them on top of each other and cut sticks). Sprinkle with lemon juice so it doesn’t oxidize and put it in a bowl. Add 100g of walnut kernels. Mix a quarter cup (60g) of mayonnaise with 2 tablespoons of mustard and a tablespoon of walnut oil (if you don’t have it, add sunflower oil), salt, black pepper. Mix the sauce with the celery and walnuts. For taste, you can add some lemon juice.

If you put apples, you would get a Waldorf salad, says Chef.

Well yes, but then it wouldn’t have been Bourdain’s recipe for celery remoulade, the one he used to make in Les Halles. 🙂

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