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

Celeri Remoulade


    • 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 !

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