Celeriac Remoulade

A classic French salad featuring crisp julienned celeriac in a creamy remoulade sauce made with egg yolks, Dijon mustard, and olive oil. Garnished with capers, parsley, gherkins and peanuts for extra flavor and crunch.

4 servings

5 hr 25 min

Published October 4, 2025

Ingredients

•2 whole celeriac
•1 lemon lemon juice
•2 whole egg yolks
•1 teaspoon white wine vinegar
•1 teaspoon Dijon mustard
•120 ml olive oil
•to taste sea salt and black pepper
•2 teaspoon capers
•2 teaspoons flat-leaf parsley
•5 whole gherkins
•4 teaspoons peanuts
•finely chopped

Cooking Instructions

1.
Use a sharp knife to carefully peel the celeriac and remove the knobbly outer surface. Put 1 litre (34 fl oz/ 4 cups) cold water and half the lemon juice in a large bowl. Cut the celeriac into thin julienne strips and put them immediately into the lemon water to prevent discoloration. Soak for up to 1 hour.
60 min
2.
Bring a large saucepan of water to the boil and add the remaining lemon juice. Drain the celeriac and add to the boiling water. After 1 minute, drain and cool under cold running water. Pat dry with paper towels.
10 min
3.
To make the remoulade, whisk the egg yolks, vinegar and mustard together in a bowl. Add the oil, drop by drop from the tip of a teaspoon, whisking constantly until the mixture begins to thicken, then add the remaining oil in a very thin stream. Season and, if necessary, thin with a little warm water.
15 min
4.
Fold the celeriac strips into the remoulade and chill for 2-4 hours. Stir in the finely chopped capers, parsley and gherkins, if using, and sprinkle with the chopped peanuts before serving.
240 min

Cooking Instructions

Use a sharp knife to carefully peel the celeriac and remove the knobbly outer surface. Put 1 litre (34 fl oz/ 4 cups) cold water and half the lemon juice in a large bowl. Cut the celeriac into thin julienne strips and put them immediately into the lemon water to prevent discoloration. Soak for up to 1 hour.

60 min

Bring a large saucepan of water to the boil and add the remaining lemon juice. Drain the celeriac and add to the boiling water. After 1 minute, drain and cool under cold running water. Pat dry with paper towels.

10 min

To make the remoulade, whisk the egg yolks, vinegar and mustard together in a bowl. Add the oil, drop by drop from the tip of a teaspoon, whisking constantly until the mixture begins to thicken, then add the remaining oil in a very thin stream. Season and, if necessary, thin with a little warm water.

15 min

Fold the celeriac strips into the remoulade and chill for 2-4 hours. Stir in the finely chopped capers, parsley and gherkins, if using, and sprinkle with the chopped peanuts before serving.

240 min