Jicama remoulade

Jicama remoulade
  • 4 servings
  • 0:15 Preparation
  • 0:00 Cooking
  • 0:15 Total Time


Add all
  • 1 lb
    (450 g)

    jicama, peeled

  • 1

    lemon, juice only

  • 1

    lime, zest only

  • mayonnaise

  • 1

    egg yolk

  • 1 Tbsp.
    (15 mL)

    Dijon mustard

  • 1 Tbsp.
    (15 mL)

    white vinegar

  • 1 cup
    (250 mL)

    olive oil

  • lemon juice as needed

  • Cayenne

  • Salt and pepper to taste


Using a large hole grater or food processor shredder disc, grate jicama and sprinkle immediately with lemon juice to prevent discolouration.


In a bowl, whisk egg yolk, mustard, vinegar, salt and pepper together.

Add oil in a thin stream, whisking continuously. Thin mayonnaise as needed with a little lemon juice. Adjust seasoning and add cayenne at the very end.

Toss grated jicama with mayonnaise.

Chill for a few hours before serving.

Sprinkle with lime zest.

Source: Académie Culinaire

Wine and meal pairing

Delicate and light

Delicate and light
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.

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© Société des alcools du Québec, 2007