L'atelier des Chefs cooking classes - Celeriac Rémoulade

Celeriac rémoulade

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

Recipe rating: (10 votes)

Preparation time
Cooking time
Rest time

Ingredients (To serve 6)

  • 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

Chef's tip

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


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.

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.

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

Comment on this recipe

If you have a question about the recipe, or any other comment, please submit it using the form below. Our chefs will answer queries where possible.

Please log in to post comments