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Celeriac rémoulade Recipe

Celeriac rémoulade Recipe

Finely grated celeriac with wholegrain mustard and homemade mayonnaise finished with parsley.

  • Preparation
  • Cooking time
  • Rest time
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(30 votes) 3.6/5
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  • Celeriac(s) : 1 whole
  • Maille Dijon mustard : 10 g
  • Egg yolk(s) : 2 whole
  • Maille wholegrain mustard : 15 g
  • Groundnut oil : 300 ml
  • Lemon juice : 30 ml
  • Fine salt : 6 pinch(es)
  • Freshly ground black pepper : 6 Turn
  • Flat leaf parsley : 0.25 bunch
  • ETAPE 1

    Peel the celeriac and cut into large pieces. Finely slice each piece on a mandolin and then cut into thin matchsticks. Roughly chop the parsley.

  • ETAPE 2

    Place the egg yolks and mustard in a bowl and season with salt and pepper. Mix together and then slowly whisk in the oil. Once all of the oil has been incorporated, add the lemon juice.

  • ETAPE 3

    Mix together the celeriac and the mayonnaise and sprinkle with chopped parsley to serve.

Chef's tip

«Vary the type of mustard used in this mayonnaise to give a different flavour to your remoulade.»

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