Celeri Remoulade
- Total Time
- 1 hour 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1cup mayonnaise, commercial or homemade
- 1tablespoon Dijon mustard
- ½teaspoon dry mustard
- Lemon juice to taste
- Coarse salt and freshly ground pepper
- 2 to 4tablespoons heavy cream
- 1½ to 2pounds celery root
- 1tablespoon chopped flat-leaf parsley
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Preparation
- Step 1
Combine the mayonnaise, mustards, lemon juice, salt and pepper. Mix and thin with the cream.
- Step 2
Peel the celery root and cut into julienne strips about one-eighth inch thick and one inch long. Add the celery root to the mayonnaise and toss well. Leave to marinate in the refrigerator for at least an hour or more before serving. When ready to serve, sprinkle with parsley.
Private Notes
Comments
I was looking for an authentic recipe of céleri rémoulade when I came across this one! More authentic than can be: it took me back to my early years in Paris! It's delicious, a more pungent version of cole slaw, a bit tricky to peel and shred, but worth all the effort. Thanks, Moira Hodgson.
You need to peel the celeriac and rub it with lemon to stop it going brown. Grate it coarsely, adding more lemon to keep its colour. You should use white pepper (white pepper is used so you can’t see it. Add the dijonaisse to the celarías, not the other way round. Work it through with your (clean) hands. It should be lightly coated, not drowning.
You need to peel the celeriac and rub it with lemon to stop it going brown. Grate it coarsely, adding more lemon to keep its colour. You should use white pepper (white pepper is used so you can’t see it. Add the dijonaisse to the celarías, not the other way round. Work it through with your (clean) hands. It should be lightly coated, not drowning.
I was looking for an authentic recipe of céleri rémoulade when I came across this one! More authentic than can be: it took me back to my early years in Paris! It's delicious, a more pungent version of cole slaw, a bit tricky to peel and shred, but worth all the effort. Thanks, Moira Hodgson.
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