French Celeriac Remoulade
Celeriac remoulade shreds thickly peeled celeriac into fine matchsticks and dresses them in a mixture of Dijon mustard, mayonnaise, lemon juice, and white wine vinegar. Tossing the shreds with half the lemon juice immediately after cutting prevents enzymatic browning, while the remaining juice goes into the dressing for acidity. The Dijon's sharp heat balances the mayonnaise's richness, and a short 15-minute chill in the refrigerator lets the flavors meld evenly into the celeriac. Cutting the matchsticks as thin as possible increases surface area for faster dressing absorption, and overnight refrigeration deepens the flavor further.
Adjust Servings
Instructions
- 1
Peel celeriac thickly and cut into fine matchsticks.
- 2
Toss celeriac with half the lemon juice to prevent browning.
- 3
Mix mayonnaise, Dijon, vinegar, remaining lemon juice, and pepper.
- 4
Combine celeriac with dressing and toss evenly.
- 5
Add chopped parsley and chill for 15 minutes before serving.
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