Céleri rémoulade

Written by Published on in Appetizers & Sides, French
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“Céleri rémoulade” is one of these dishes that Maxime grew up with but that he can rarely find here in the U.S.
He remembers the countless times this was served as an appetizer at school. This dish is also very commonly found in French restaurants on their plates of “crudités” (raw vegetables served with a dip, as appetizer or side).

This dish may seem intimidating to prepare since it requires peeling and grating celeriac, but you will probably be very surprised by the final product. Blanching the grated celeriac removes its original earthy, muddy taste, allowing the creamy rémoulade to then take over the flavors of the dish. The result is a gently crunchy vegetable mixed with a mayo-like cream. Mai had some for the very first time and was gladly surprised!

Céleri rémoulade is a perfect addition to your summer table as an appetizer or a side (with pizzas for instance)!

Céleri rémoulade

Course: Appetizers, SidesCuisine: FrenchDifficulty: Easy
Makes

4

servings
Prep time

30

minutes
Cooking time

1

minute
Total time

31

minutes
Cook Mode

Keep the screen of your device on

Ingredients

  • 400 g 400 celery root

  • 1 1 medium lemon

  • 25 cl 25 sunflower oil

  • 1 tbsp 1 vinegar

  • 1 tbsp 1 mustard

  • 2 tbsp 2 capers

  • 1 1 egg yolk

  • Parsley

Directions

  • To prepare the celery
  • Heat a large pot of water. In the meantime, peel and grate roughly the celery (with a mandolin, for instance). Once the water is boiling, blanch the grated celery for 1 minute. Remove from heat, drain and rinse well with cold water. Place in a large bowl, add the juice from the lemon, and mix. Set aside in the fridge.
  • To prepare the rémoulade
  • In a medium bowl, add the mustard, egg yolk, salt, pepper, and 1/4 tbsp of vinegar. Whisk well while adding a continuous stream of the sunflower oil. The mixture will progressively thicken as oil is added. Add the remaining 3/4 tbsp of vinegar, as well as the capers, and mix together.
  • Final step
  • Add the rémoulade to the celery bowl and mix. Set aside in the fridge for at least two hours.
  • Before serving, sprinkle some chopped parsley on top.

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