Celeriac Remoulade
Celeriac Remoulade is a flavorful French French Receipes dish prepared with quality ingredients. Use a sharp knife to carefully peel the celeriac and remove the knobbly outer surface.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionUse a sharp knife to carefully peel the celeriac and remove the knobbly outer surface.
Put 1 litre (34 fl oz/ 4 cups) cold water and half the lemon juice in a large bowl.
Cut the celeriac into thin julienne strips and put them immediately into the lemon water to prevent discoloration.
Soak for up to 1 hour.
Bring a large saucepan of water to the boil and add the remaining lemon juice.
Drain the celeriac and add to the boiling water.
After 1 minute, drain and cool under cold running water.
Pat dry with paper towels.
To make the remoulade, whisk the egg yolks, vinegar and mustard together in a bowl.
Add the oil, drop by drop from the tip of a teaspoon, whisking constantly until the mixture begins to thicken, then add the remaining oil in a very thin stream.
Season and, if necessary, thin with a little warm water.
Fold the celeriac strips into the remoulade and chill for 2–4 hours.
Stir in the finely chopped capers, parsley and gherkins, if using, and sprinkle with the chopped peanuts before serving.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.