Celeri Remoulade

Celeriac in mustard sauce

Preparation info
  • Serves


    • Difficulty


    • Ready in

      45 min

Appears in
The Cooking of Provence

By Patricia Lousada

Published 1995

  • About

In every corner of France you will find this tasty dish of shredded raw celery root robed in a mustard sauce. It is simple to do and is a delicious first course.


  • 2 teaspoons lemon juice
  • teaspoons salt
  • 500–625 g<


Place the lemon juice and salt in a bowl. Coarsely grate the celeriac. Immediately toss in the bowl with the salt and lemon juice. Leave for 30 minutes.

Meanwhile, warm another bowl in hot water and dry it. Add the mustard and egg yolk and whisk together to blend. Whisk in the oil, drop by drop. After about a quarter of the oil has been added, the rest can be poured in more quickly. Thi