Celery Root Remoulade
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This crisp, tangy Celery Root Remoulade is a classic French side dish with a creamy mustard dressing and takes just minutes to prepare. It's a light and refreshing salad that's like a dressed up version of coleslaw.
What is Remoulade?
Remoulade is a classic French sauce and salad dressing that has lots of different variations. Traditional French remoulade starts with mayonnaise and gets its distinctive flavor from Dijon mustard and herbs.
Sometimes it includes capers, cornichons, anchovies and other bold ingredients, or in this case, a splash of heavy cream to make it even more velvety and rich.
It's most commonly used as a dressing for this celery root salad, called céleri rémoulade in French, but it also works beautifully as a sauce for seafood and meats.
American remoulade, particularly Creole remoulade from Louisiana, draws inspiration from the classic, but veers off in a different direction. It's a much more vibrant and spicy sauce with ingredients like paprika, cayenne, horseradish, and Creole mustard, and has a reddish hue.
While French remoulade is subtle and refined, Creole remoulade delivers a bolder punch that pairs wonderfully with fried seafood, like shrimp, catfish, oysters and crawfish.
Want more light and refreshing salads? Try this zippy Thai green papaya salad, this crunchy celery root and pear salad, or this creamy cucumber radish salad with yogurt and dill.
Why This Recipe Works
- It's a French classic that pairs well with a variety of meals.
- The sharp Dijon mustard and tangy lemon juice perfectly balance the creamy mayonnaise and heavy cream.
- Julienned celery root provides an ideal texture that's crunchy, yet tender.
Ingredient Notes
Celery Root (Celeriac) - This brown root vegetable is in peak season during fall and winter. Don't let its rough exterior fool you—inside is a creamy white flesh with a mild, earthy flavor that combines subtle celery notes with hints of parsley and potato. When shopping, choose firm, heavy bulbs without soft spots. Smaller ones (about the size of a large apple) tend to be more tender and less fibrous.
Dijon Mustard - The backbone of any proper remoulade. Look for authentic French Dijon for its clean, sharp flavor and smooth texture. The intensity varies by brand, so adjust quantities to your taste.
Mayonnaise - Provides the creamy base for the dressing. While homemade is lovely, a good-quality store-bought mayonnaise works perfectly well.
Heavy Cream - This provides a silky richness to the dressing that can't be achieved with mayo alone.
Fresh Herbs - Parsley and chives bring brightness and color. Always opt for fresh rather than dried herbs in a raw preparation like this. For more on selecting and using herbs in cooking, check out my guide to Italian herbs and spices.
*Find the full ingredient list in the recipe card below!
Helpful Equipment
- Mandoline slicer
- Sharp chef's knife
- Box grater
- Peeler
- Large mixing bowl
- Whisk
- Cutting board
How to make céleri rémoulade
- Whisk together the mayonnaise, Dijon mustard, lemon juice, vinegar, heavy cream, salt and pepper.
- Gently fold in the julienned or grated celery root, parsley and chives. Taste, and adjust seasoning as needed, adding more salt, pepper, lemon or mustard to suit your taste.
- Cover and refrigerate for 30 minutes to let the flavors meld before serving. If making ahead, leave out the herbs and stir them in right before serving.
Pro Tip: To prevent your celery root from browning, julienne or grate it just before mixing with the dressing, or toss it with a tablespoon of lemon juice if you need to prepare it in advance.
Tips for Success
- Properly peel your celery root by first cutting off the top and bottom to create stable surfaces, then use a sharp knife to remove the tough outer skin completely.
- The julienne technique produces the traditional texture, but grating provides good results with much less effort. For the quickest preparation, use your food processor's grating attachment.
- Add the dressing to the celery root immediately after cutting to prevent discoloration.
- This salad tastes even better after resting in the refrigerator, as the celery root slightly softens and absorbs the flavors of the dressing.
What to serve with celeriac Remoulade
Serve this remoulade as an elegant side dish alongside grilled meats and seafood like this cedar planked salmon, these juicy Mediterranean grilled lamb meatballs or these simple citrus herb marinated grilled shrimp.
One of my favorite ways to serve celery Root Remoulade is in place of coleslaw for an elevated picnic or lunch. Try it with my best ever BLT's or alongside these bacon cheddar burgers at your next cookout!
For a vegetarian option, try it with these lentil beet burgers or next to this rich French onion grilled cheese.
How to Store Celery Root Remoulade
This celery root remoulade will keep well in an airtight container in the refrigerator for up to 3 days.
How to Make Ahead
If you're planning to make it ahead for entertaining, prepare the celery root and dressing separately, then combine them no more than a few hours before serving for optimal texture.
Keep the celery root in water with some vinegar or lemon juice to avoid browning. Add the fresh herbs just before serving to maintain their bright color and flavor.
FAQ
First, trim the top and bottom to create flat surfaces. Stand the root on one flat end and carefully slice away the knobby skin with a sharp knife, working from top to bottom. Once peeled, either julienne the root with a mandoline or sharp knife into matchstick pieces, or use a box grater or food processor to grate it.
If you can't find celery root, kohlrabi or jicama make good substitutes with similar crisp textures, though the flavor will be different. A fennel bulb also works well with the remoulade dressing.
No, celery root (celeriac) is related to celery but is a different variety grown specifically for its large, edible root rather than its stalks. While they share a similar flavor profile, celery root has a starchier texture and milder taste than celery stalks.
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Céleri Rémoulade (Celery Root Remoulade)
Ingredients
- 1 cup mayonnaise
- 2-3 tablespoons Dijon mustard to taste
- 1 tablespoon fresh lemon juice or more to taste
- 1 teaspoon white wine vinegar or more to taste
- ¼ cup heavy cream
- 1 ¾ teaspoons salt or more to taste
- freshly cracked black pepper to taste
- 1 tablespoon finely minced fresh parsley
- 1 tablespoon finely minced fresh chives
- ½ lb celery root celeriac, peeled and julienned or grated
Instructions
- Whisk together the mayonnaise, Dijon mustard, lemon juice, vinegar, heavy cream, salt and pepper.
- Gently fold in the julienned or grated celery root, parsley and chives. Taste, and adjust seasoning as needed, adding more salt, pepper, lemon or mustard to suit your taste.
- Cover and refrigerate for 30 minutes to let the flavors meld before serving. If making ahead, leave out the herbs and stir them in right before serving.
Looks so refreshing!
I only recently started eating celery root (I didn't even know you could), and I absolutely love it! I can't wait to make this salad on Sunday!!!!!!