📝 About This Recipe
A cornerstone of French bistro culture, this Celeriac Remoulade transforms the humble, knobby celery root into a sophisticated, crunchy salad. The earthy, nutty notes of the root are perfectly balanced by a creamy, sharp dressing spiked with authentic Dijon mustard and a touch of acid. It is an incredibly refreshing side dish that offers a satisfying snap in every bite, proving that simple ingredients can achieve culinary elegance.
🥗 Ingredients
The Root
- 1 large Celeriac (Celery Root) (about 1.5 lbs, firm and heavy for its size)
- 1/2 lemon Lemon juice (to prevent oxidation)
The Dressing
- 1/2 cup Mayonnaise (high-quality or homemade preferred)
- 2 tablespoons Dijon Mustard (smooth, traditional French style)
- 1 tablespoon Wholegrain Mustard (for texture and visual appeal)
- 2 tablespoons Crème Fraîche (adds a lovely tangy lightness)
- 1 tablespoon Lemon juice (freshly squeezed)
- 1 teaspoon White wine vinegar (for a sharp finish)
- 1/2 teaspoon Fine Sea Salt (plus more to taste)
- 1/4 teaspoon Black Pepper (freshly cracked)
Herbs and Aromatics
- 2 tablespoons Fresh Flat-leaf Parsley (finely chopped)
- 1 tablespoon Fresh Chives (finely snipped)
- 1 tablespoon Capers (drained and roughly chopped)
- 3-4 pieces Cornichons (finely minced)
👨🍳 Instructions
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1
Begin by preparing a large bowl of cold water mixed with the juice of half a lemon. This acidulated water will keep the celeriac from turning brown as you work.
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2
Top and tail the celeriac using a sharp chef's knife to create stable flat ends. Carefully slice away the thick, gnarly skin, following the curve of the root until all brown bits are removed.
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3
Cut the peeled celeriac into manageable slabs about 1/8 inch thick. Immediately drop them into the lemon water.
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4
Take the slabs and slice them into very fine matchsticks (julienne). Alternatively, use a mandoline with a julienne attachment or the coarse side of a box grater for a faster result.
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5
In a separate small mixing bowl, whisk together the mayonnaise, Dijon mustard, wholegrain mustard, and crème fraîche until perfectly smooth.
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6
Add the lemon juice, white wine vinegar, sea salt, and black pepper to the dressing. Whisk again to incorporate the acidity.
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7
Fold in the finely chopped parsley, chives, capers, and minced cornichons. These provide the 'remoulade' its signature punchy character.
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8
Drain the celeriac matchsticks and pat them very dry with a clean kitchen towel. Excess water will dilute the creamy dressing.
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9
Place the dried celeriac in a large clean bowl and pour the dressing over the top. Use tongs or two spoons to toss thoroughly, ensuring every strand is coated.
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10
Taste a strand. If it feels too sharp, add a tiny pinch of sugar or another dollop of crème fraîche; if it's too bland, add a pinch more salt or mustard.
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11
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. This 'resting' time allows the salt to slightly soften the celeriac and the flavors to meld.
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12
Give the salad one final toss before serving. Garnish with a few extra snipped chives for a professional finish.
💡 Chef's Tips
Always use fresh lemon juice rather than bottled for the best flavor profile. If you find raw celeriac too crunchy, blanch the julienned pieces in boiling water for exactly 60 seconds, then shock in ice water before dressing. Don't skip the resting period in the fridge; it transforms the texture from 'raw vegetable' to 'delicate salad'. For a lighter version, you can substitute half of the mayonnaise with Greek yogurt, though it will be less traditional. Ensure your julienne is consistent in size so that the dressing coats the pieces evenly and the mouthfeel is uniform.
🍽️ Serving Suggestions
Serve alongside a warm, crusty baguette and a slice of rustic pâté for a classic French lunch. Pair it with pan-seared salmon or trout; the acidity of the remoulade cuts through the fatty fish beautifully. It makes an excellent topping for a high-end roast beef sandwich or a steak frites dinner. Enjoy with a chilled glass of crisp Chablis or a dry Sauvignon Blanc to complement the mustardy tang. Include it as part of a charcuterie board with cured meats, olives, and hard cheeses.