Celeriac Remoulade
Ingredients
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- 1 1/4 pounds celeriac – peeled and finely julienned
- 2 lemons lemons – juiced
- 1 1/2 tablespoons Dijon mustard
- 1/2 cups mayonnaise
- 1/4 cups crème fraîche
- 1 teaspoons fine sea salt
- 1/4 teaspoons white pepper – freshly ground
- parsley – chopped (for serving)
Instructions
1. Peel the celeriac thickly to remove the knobbly skin, then cut into very fine matchsticks (about 1/8 inch) using a knife or mandoline; place in a large bowl.
2. Juice the lemons; toss the celeriac with 1 tablespoon of the juice to prevent browning and reserve 3 tablespoons for the dressing.
3. In a separate bowl, whisk the mayonnaise, crème fraîche, Dijon mustard, reserved lemon juice, fine sea salt, and white pepper until smooth and emulsified.
4. Scrape the dressing over the celeriac and toss until every strand is evenly coated; taste and adjust seasoning if needed.
5. Cover and chill 30–60 minutes until the celeriac softens slightly but remains crisp and the flavors meld.
6. Toss again just before serving and garnish with parsley. Serve cool or chilled.
Celeriac Remoulade is a classic French bistro salad made from finely julienned celery root bound in a mustardy, lemon-bright mayonnaise. The texture is crisp yet lightly tender after a brief rest, and the flavor balances gentle nuttiness from celeriac with the bite of Dijon and citrus. It’s refreshing, creamy without heaviness, and works equally well as a starter, side, or part of a charcuterie spread.
Rooted in traditional sauce rémoulade, the dish reflects the evolution of French cold sauces into composed salads. It gained popularity in early 20th‑century Parisian charcuteries and brasseries, where it became a staple first course. While many rémoulade sauces historically included chopped herbs and piquant elements, the version paired with celeriac is typically streamlined, emphasizing the vegetable’s character and a clean, mustard-forward profile.