Celeriac Remoulade is a classic French salad. It is equally delicious as a starter, a light lunch, or alongside a rich winter stew, chicken, or grilled fish. I have been making it forever, and it changes depending on what is at hand.

Therefore, as I intended to write it down, I needed to consult the bible of French gastronomy, the Larousse Gastronomique. Does my recipe resemble the real thing?

It turns out I’m close-ish. Larousse’s remoulade is mayonnaise made with an egg yolk (cooked or raw), finely diced gherkins, small capers and herbs, including parsley, chives, chervil and tarragon, flavoured with mustard and anchovy essence. Larousse recommends blanching the celeriac, which I never do.

Andre L. Simon, in his A Concise Encyclopaedia of Gastronomy version, describes the remoulade sauce as a much simpler thing: a dressing with the yolk of a hard-boiled egg and possibly mustard. He seems to imply that when herbs are added, it becomes a Sauce Tartare, which also involves wine and finely chopped shallots. So I think we’ll stick with the Larousse.

In short, it is a flavoured mayonnaise, so adjust it to suit your taste. If you don’t blanch the celeriac root, you do need to immediately toss it in the lemon juice to stop it from discolouring. The lemon flavour is really delicious, especially if you add the zest to give it a real lemon boost. However, taste as you go along, and you can balance the lemon with a dash of good wine vinegar. This celeriac remoulade recipe calls for Greek yoghurt, making the sauce a little less rich; again, this is down to your preference. Taste the sauce before adding the yoghurt.

Decorate with the spring onions, celery leaves or parsley and, if you like, the finely chopped white of the remaining egg. Et Voila!

Celeriac Remoulade (Celeriac Salad)

rate this recipe:

Tart and lemony with capers and fresh herbs, a super easy salad which is delicous with pork, chicken or a rich winter stew.

Prep Time: 10 minutes mins

Serves:4 people

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Equipment

• Electric hand whisk

Ingredients

• 1 medium-sized celery root cut into juliennes
• 1 egg yolk (room temperature) if you prefer, use a hard boiled egg yolk
• 1 hard boiled egg yolk
• 1 generous tsp dijon mustard
• 2 lemons juiced and one zested
• 1-2 tbsp white wine vinegar optional
• about 300 ml olive oil (room temperature)
• 1 generous tbsp chopped fresh herbs, parsely and mint, tarragon and chives or dill.
• 1 or 2 anchovies, finely chopped optional
• 2 tsp small capers (½ tsp finely chopped)
• 2 spring onions – finely sliced
• ½-1 tsp salt

Instructions

• Zest and juice one lemon – add to a large bowl.
• Peel and finely shred the celeriac with a food processor or julienne cutter. Then, immediately add it to your large bowl. Mix well with a scant half teaspoon of salt.
• Whisk the egg yolks with the Dijon mustard and a tsp of olive oil, making a loose paste. Slowly stream in about half the oil, continuously whisking. Halfway through, add 1 tbsp of lemon juice; incorporate well and then continue whisking until you have a thick mayonnaise. You may not need to add all the oil. Stir in the chopped anchovies and capers. Add the remaining lemon or a little vinegar to taste.
• Mix in 1 generous tablespoon of Greek yoghurt, remaining capers, and chopped herbs. Add salt and pepper to taste. Pour over the celeriac and toss it in the sauce.
• Decorate with finely chopped spring onions and a few of the herbs. Chill for a good couple of hours before serving.

  It keeps for a couple of days in the fridge.

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Notes

If you are in a hurry, you could also use about five tablespoons of Greek yoghurt whisked with 2-3 tablespoons of extra virgin olive oil (instead of the mayonnaise), then continue to flavour with lemon juice, vinegar, herbs, capers, etc.

Alternatively – use a good quality ready-made mayonnaise!

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For similar dishes, visit our Vegetarian section.