Céleri Rémoulade

Preparation info

  • Serves


    • Difficulty


Appears in

A Canon of Vegetables

A Canon of Vegetables

By Raymond Sokolov

Published 2007

  • About


  • pounds celeriac
  • ½ cup Dijon mustard
  • ¼ cup


  1. Peel the celeriac. Then cut it into the thinnest possible julienne strips.
  2. Put the mustard in a mixing bowl. Whisk in the vinegar. Then whisk in the canola oil, starting with a very small amount and progressing to larger increments as the sauce emulsifies or thickens. This is the same technique used to make mayonnaise.
  3. When all the oil is incorporated