Celery Root Remoulade 2.000
Jan 23, 2008

This makes a light, bright-tasting accompaniment to pate or freshly made kielbasa. It can be refrigerated in an airtight container for up to 5 days.

Servings: 2 cups
  • For the mayonnaise
  • 2 large eggs
  • 2 teaspoons Dijon-style mustard
  • 2 cups vegetable oil
  • 2 teaspoons white vinegar (may substitute freshly squeezed lemon juice)
  • Dash hot pepper sauce and/or sugar
  • For the remoulade
  • 2 to 3 tablespoons freshly squeezed lemon juice (from 1 medium lemon)
  • 1 tablespoon kosher salt, plus more to taste
  • 1 medium celery root, peeled and cut into julienne (preferably using a mandoline)
  • 1/2 cup finely minced shallots (2 to 3 small)
  • 1/2 cup finely chopped parsley
  • 1/4 cup slivered chives
  • 2 cups homemade mayonnaise (see recipe above)
  • Freshly ground white or black pepper

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For the mayonnaise: Combine the eggs and mustard in the bowl of a food processor and puree, or whisk together by hand. Whisking constantly or with the motor running, add the oil in a slow, steady stream. When it has all been incorporated/emulsified, add the vinegar and hot pepper sauce and/or sugar, mixing until just combined.

For the remoulade: Fill a medium bowl with cold water and add the lemon juice and salt, stirring to combine. Add the celery root julienne and let it soak for 5 to 10 minutes.

Drain the celery root and place in a medium mixing bowl. Add the shallots, parsley, chives and mayonnaise, tossing to combine. Season with salt and pepper to taste. Cover and refrigerate until ready to serve.

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Recipe Source

From chef Jamie Stachowski.

Tested by Bonnie S. Benwick.

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