French Celeriac Remoulade
Quick answer
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.
What makes this special
- Tossing julienned celeriac in lemon juice immediately prevents browning while maintaining a bright acidity.
- Half the lemon juice goes on the julienne immediately to prevent browning
- Dijon's sharp bite creates a pointed balance against mayonnaise's fat
Key ingredients
Core cooking flow
- 1 Brush off any soil, rinse 300 g celeriac, and cut away the tough skin thickly.
- 2 Slice the peeled celeriac into matchsticks no thicker than 0.2 cm using a mandoline or sharp knife.
- 3 As soon as the celeriac is cut, toss it gently by hand with half of the 1.5 tbsp lemon juice.
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 immediately with half the lemon juice prevents enzymatic browning, while the rest goes into the dressing to balance acidity. The Dijon's sharp heat cuts through the mayonnaise's richness, and the white wine vinegar keeps the finish clean and bright. Cutting the matchsticks as thin as possible maximizes surface area so the dressing absorbs quickly and evenly. A 15-minute chill in the refrigerator lets the flavors settle throughout; overnight refrigeration deepens the result further. The salad pairs well with cold meats and charcuterie, where its tangy crunch offsets richer textures.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Season
Brush off any soil, rinse 300 g celeriac, and cut away the tough skin thickly.
Check the surface carefully and remove any brown fibrous patches so the salad stays clean-tasting and tender.
- 2Prep
Slice the peeled celeriac into matchsticks no thicker than 0.2 cm using a mandoline or sharp knife.
Keep the cuts even, because thick pieces absorb dressing slowly and stay too firm.
- 3Prep
As soon as the celeriac is cut, toss it gently by hand with half of the 1.5 tbsp lemon juice.
Coat the surfaces lightly so browning slows and the pale color brightens.
- 4Prep
In a bowl, combine 3 tbsp mayonnaise, 1 tbsp Dijon mustard, 1 tsp white wine vinegar, the remaining lemon juice, and 1/4 tsp black pepper. Stir until smooth, creamy, and free of mustard streaks.
- 5Step
Add the celeriac to the dressing and toss with forks or tongs, lifting from the bottom instead of pressing down.
Stop once every strand has a thin coating, before the matchsticks break.
- 6Control
Fold in 10 g chopped parsley, mix once more, and refrigerate for 15 minutes before serving cold.
For a deeper flavor, cover and chill overnight, then toss again before plating.
After the steps
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