Le Foodist Paris Cooking Class

How To Easily Make Celery Remoulade In Only Seven Steps

Celery remoulade (for four servings) :

Preparation : 15 minutes

Cooking : 0 minutes


  • 1 celeriac (celery root)
  • 1 egg yolk
  • 1 teaspoon strong mustard
  • 25cl oil
  • 2 tablespoons vinegar
  • Lemon juice
  • Salt
  • Pepper


  • Peel the celeriac : first cut off the top and bottom then stand the celeriac upright to cut the remaining peel off in vertical stripes. Rince it and drain it.
  • Chop it into tiny cubes and pour lemon juice all over.
  • Then prepare the remoulade sauce : in a bowl, put the egg yolk, the mustard and a few drops of vinegar.
  • Whisk in mayonnaise while pouring a trickle of oil.
  • To thin the mayonnaise, add two tablespoons of vinegar one after the other.
  • Season and mix with grated celery.
  • Let cool in the fridge for two hours.

Personal tips

To avoid the sometimes strong celery taste, you can put water to a boil and add the grated celery for a minute or two. The taste will be softer.

A dry white wine will be perfect for your celery remoulade !