Celeriac Rémoulade

Celeriac Rémoulade (Serves 4–6)

Ingredients

• 1 medium celeriac (about 700–800 g), peeled

• 1 lemon, halved (juice + one squeezed half reserved)

• 150 g full-fat mayonnaise (house-made if possible)

• 1½ tsp Dijon mustard

• 1 tbsp crème fraîche (optional, for roundness)

• 1 tbsp capers, finely chopped (optional but classic)

• 1 tbsp flat-leaf parsley, very finely chopped

• Fine sea salt, to taste

• White pepper, to taste (preferred over black)

Preparation

1. Prepare the acid bath
   Fill a large bowl with cold water and squeeze in the reserved lemon half. This prevents oxidation and keeps the celeriac bright.

2. Julienne the celeriac
   Cut the celeriac into very fine matchsticks (julienne). A mandoline with a julienne blade gives the cleanest, most professional result. Immediately transfer to the lemon water.

3. Rinse & dry thoroughly
   Drain the celeriac, rinse briefly under cold water, then dry very well using a clean kitchen towel or salad spinner. Excess water will dilute the sauce.

4. Make the rémoulade dressing
   In a mixing bowl, combine:

   • Mayonnaise

   • Dijon mustard

   • Lemon juice (start with 1½ tbsp, adjust later)

   • Crème fraîche (if using)

   Whisk until smooth. Season lightly with salt and white pepper.

5. Combine
   Add the dried celeriac, chopped capers, and parsley. Fold gently until evenly coated. The mixture should look glossy but not wet—add a touch more mayo only if needed.

6. Season & rest
   Adjust salt, pepper, and acidity. Cover and refrigerate for at least 30 minutes to allow flavors to marry.

Chef’s Notes & Refinements

• Texture is everything: Finer julienne = silkier mouthfeel.

• Acidity balance: Rémoulade should be lively but not sharp; the Dijon provides depth, the lemon brightness.

• Upgrade option: Add ½ tsp finely grated lemon zest or a few drops of walnut oil.