Advertisement
Ingredients
1 cup mayonnaise, commercial or homemade
1 tablespoon Dijon mustard
½ teaspoon dry mustard
Lemon juice to taste
Coarse salt and freshly ground pepper
2 to 4 tablespoons heavy cream
1 ½ to 2 pounds celery root
1 tablespoon chopped flat-leaf parsley
Nutritional analysis per serving (4 to 6 servings)
13 grams carbs; 23 milligrams cholesterol; 353 calories; 8 grams monosaturated fat; 18 grams polyunsaturated fat; 6 grams saturated fat; 33 grams fat; 3 grams fiber; 436 milligrams sodium; 2 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Combine the mayonnaise, mustards, lemon juice, salt and pepper. Mix and thin with the cream.
- Step 2
Peel the celery root and cut into julienne strips about one-eighth inch thick and one inch long. Add the celery root to the mayonnaise and toss well. Leave to marinate in the refrigerator for at least an hour or more before serving. When ready to serve, sprinkle with parsley.
Private Notes
Comments
I was looking for an authentic recipe of céleri rémoulade when I came across this one! More authentic than can be: it took me back to my early years in Paris! It's delicious, a more pungent version of cole slaw, a bit tricky to peel and shred, but worth all the effort. Thanks, Moira Hodgson.
You need to peel the celeriac and rub it with lemon to stop it going brown. Grate it coarsely, adding more lemon to keep its colour. You should use white pepper (white pepper is used so you can’t see it. Add the dijonaisse to the celarías, not the other way round. Work it through with your (clean) hands. It should be lightly coated, not drowning.
I love Celeri Remoulade and this is the best recipe I’ve tried to date! I’m normally all in for avoiding hand chopping but julienning the celery root by hand is worth the time and effort IMHO (I peeled half, cut thin slices, cut those in half, and working in batches stacked and cut julienned slices then did the same with the second half. I didn’t need to rub or toss in lemon juice as this went pretty quickly). I added about 1TBSP fresh lemon juice and a small squeeze of anchovy paste (about 1/2 to 3/4 tsp) to the dressing (any good celeri remoulade needs anchovies or anchovy paste!) then about 2 to 2.5 TBSP of 18% cream to thin. Chilled for 2hr then served after sitting out of the fridge for 20mins (I like to eat mine off-cold).
The shredder blade on a Cuisinart make this a quick and easy job—the dry mustard adds a nice kick— don’t skip it.
You need to peel the celeriac and rub it with lemon to stop it going brown. Grate it coarsely, adding more lemon to keep its colour. You should use white pepper (white pepper is used so you can’t see it. Add the dijonaisse to the celarías, not the other way round. Work it through with your (clean) hands. It should be lightly coated, not drowning.