Celeriac Remoulade

Name: Celeriac Remoulade
Prep time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: France
Ingredients: 500g celeriac, peeled and cut into fine matchsticks; 2 tbsp lemon juice; 4 tbsp mayonnaise; 1 tbsp whole grain mustard; 1 tsp sugar; 0.5 tsp salt; 0.5 tsp black pepper; 2 tbsp flat-leaf parsley, finely chopped; 1 crisp apple, cut into matchsticks (optional); 40g walnuts, roughly chopped (optional)

France

Céleri rémoulade is a fixture of French charcuteries and bistros, often sold by weight from the deli counter. The word 'rémoulade' here means a mustardy mayonnaise dressing, not to be confused with the Danish sauce of the same name. In France it's classically served with ham, smoked fish and cold meats.

Raw celeriac cut into fine matchsticks and tossed in a creamy, mustardy, lemony dressing. A staple of French bistros and delis (céleri rémoulade), it's crisp, tangy and cool, and a perfect partner for anything fried or smoked.

Authentic France Celeriac Remoulade recipe

Prep

20 mins

Cook

0 mins

Difficulty

Easy

Calories

170 kcal

Serves

Calories are an estimate based on ingredients used

Ingredients

500gceleriac, peeled and cut into fine matchsticks

2 tbsplemon juice

4 tbspmayonnaise

1 tbspwhole grain mustard

1 tspsugar

0.5 tspsalt

0.5 tspblack pepper

2 tbspflat-leaf parsley, finely chopped

1crisp apple, cut into matchsticks (optional)

40gwalnuts, roughly chopped (optional)

Method

Peel the celeriac, cutting away all the knobbly skin, then cut it into thin slices and then fine matchsticks, or use the coarse side of a box grater. Toss at once with half the lemon juice to stop it browning.

In a large bowl, mix the mayonnaise, whole grain mustard, the rest of the lemon juice, the sugar, salt and pepper.

Add the celeriac and parsley and fold until every strand is coated. If you're using them, fold in the apple matchsticks and chopped walnuts now.

Cover and chill for at least 30 minutes so the celeriac softens slightly and the flavours come together. Taste and adjust the lemon, salt and sugar before serving.

Chef's Tip

Salt the matchsticks and leave them for 10 minutes before dressing for a softer, more traditional texture. If the dressing gets too thick, loosen it with a spoonful of cold water or crème fraîche.

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