Celeriac Remoulade - A MUST try

Celeriac remoulade is a classic French salad that’s creamy, tangy, and delightfully crunchy.

A remoulade is basically a chilled condiment or salad made by mixing mayonnaise (or a similar base) with mustard, herbs, and sometimes pickles or capers.

Traditionally served alongside meats or fish, this version turns celeriac into the star with thin matchsticks tossed in a zesty mustard mayo dressing. It’s fresh, simple, and no cooking is needed -perfect for a quick side or light lunch.

Serves: 4
Prep time: 15 minutes
No cooking required

Ingredients

• 1 small celeriac (about 500–600g), peeled
• Juice of 1 lemon
• ⅓ cup good-quality mayonnaise
• 1 tbsp Dijon mustard
• 1 tbsp wholegrain mustard (optional, for texture)
• Salt & pepper, to taste
• Optional: 1 tbsp chopped parsley or tarragon

Method

1. Prep the celeriac:
   Cut away all the knobbly skin from the celeriac and slice into thin matchsticks (or use a mandoline if you have one!) Toss the celeriac immediately in the lemon juice to stop it going brown and to soften it slightly.

2. Make the dressing:
   In a bowl, mix together the mayonnaise, Dijon mustard and wholegrain mustard (if using). Season with salt and pepper.

3. Combine:
   Fold the dressing through the celeriac until well coated. Taste and adjust seasoning if needed. Stir through fresh herbs if using.

4. Chill (optional):
   You can serve it straight away for a crisp texture, or leave it in the fridge for 30–60 minutes to mellow out the flavours and soften slightly.

Tip: You can swap some of the mayo for Greek yoghurt or crème fraîche if you want it a bit lighter.