Celery Root (Celeriac ) Rémoulade Recipe
Celery Root (Celeriac ) Rémoulade
Total time: more than 2 hours
Preparation time: 10 minutes
Cooking time: None
Refrigeration time: 2 hours
Difficulty: Easy
Chef's Note
Celery root is usually served as a first course or as an accompaniment to a cold dish.
Ingredients for 4 servings
Rémoulade sauce
- 2 eggs + 1 egg yolk
- 1 tbsp. Dijon mustard
- 250 ml (1 cup) oil
- 1 tbsp. vinegar
- Chopped parsley (optional)
- Salt and pepper
  1. Peel and slice the celery root (celeriac) into thin julienne strips;
  2. place into a pot of boiling water and let simmer for a few minutes; drain;
  3. hard boil two eggs; drain; run under cold water; shell the eggs and separate the yolks from the whites;
  4. mash the egg yolks into a paste; add one raw egg yolk;
  5. add 1 tbsp. mustard and slowly whisk in 250 ml (1 cup) oil, as for basic mayonnaise; finish with 1 tbsp. vinegar, a little chopped parsley (optional) and salt and pepper;
  6. mix the sauce together with the celery root; refrigerate at least one hour before serving.
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