Celeriac Remoulade

Preparation info
    • Difficulty


Appears in

By AA Gill and Mark Hix

Published 1997

  • About

This makes a good accompaniment to Dressed Crab, an ideal side dish or even a starter. If you serve it as a starter add 2 spoonfuls of good mayonnaise.


  • 1 small head celeriac, approx. 500 g peeled and finely shredded
  • juice of ½


Soak the celeriac in a bowl of cold water with the lemon juice for about 1 hour. Then drain and dry it on some kitchen paper or in a salad spinner. Mix all the ingredients for the vinaigrette together thoroughly, either by putting them into a blender, whisking them by hand or pouring them into a clean empty bottle and shaking it. Whisk together the vinaigrette and the English mustard. Toss the