Celeri remoulade is a classic French salad that features only 1 vegetable! This is a no cook salad too. It simply cannot get any easier than this, and you’ll be surprised how delicious it tastes.
- Why You’ll Love Celeri Remoulade
- What Does the Word Remoulade Mean?
- Who Invented Remoulade?
- How Long Does Remoulade Sauce Keep?
- Recipe Overview
- Variations and Substitutions
- How to Make Sauce Celeri Remoulade
- How to Assemble the Salad
- What Do You Eat with Remoulade?
- Frequently Asked Questions
Why You’ll Love Celeri Remoulade
This is a 1 vegetable salad. Yup. Just 1 vegetable. The ever so ugly, knobbly, earthy and often misunderstood root vegetable, celeriac.
You’ll also love this celeri remoulade because there is no cooking required. All you need to do is julienne the celeriac, mix 3 ingredients into a classic remoulade sauce, and then toss it all together.
And please don’t shy away from this salad because you have no idea what celeriac is. You’ll be amazed how many of my friends keep saying they have never seen or heard of celeriac, and when I tell them they can find it in standard supermarkets, they don’t believe me.
Just because it’s a vegetable you don’t normally eat, it doesn’t mean it’s uncommon! Trust me, go look for it, and you’ll be like, “oh…there it is!” I had the same reaction when I served up my Celeriac Mango and Guava Salad!
It’s a classic French recipe that has always been a favourite on the dinner table as it goes with so many different dishes. Even the kids will love it, and I know because I’ve seen them demolish it!
What Does the Word Remoulade Mean?
Remoulade originated from France in the mid-19th century. It comes from the word remolat, which is a French dialect that means “horseradish”.
The pronunciation of remoulade is [rey-muh-lahd].
Who Invented Remoulade?
Who invented remoulade seems to have been lost in history, but it is certainly a mayonnaise sauce invented in France. The mayonnaise has quite a few iterations, including mustard, vinegar, capers, shallots, pickles, and/or herbs.
The remoulade used for the famous celery remoulade is a basic mayonnaise, lemon juice and Dijon mustard concoction. Nothing overly complicated yet such a well formulated combination that works incredibly well with meats too.
Remoulade sauce in America however is something completely different. For the Americans, their version of the remoulade sauce is prevalent in Creole cuisine.
This recipe consists of mayonnaise, mustard, paprika, garlic and Cajun seasoning. A hot sauce of some kind is also a popular addition to the recipe. This Louisiana style remoulade is often used in po boys, crab cakes and shrimp.
How Long Does Remoulade Sauce Keep?
French remoulade sauce will last up to 2 weeks in an airtight container in the fridge. This means that you can always make up a big batch and keep it aside for when you want to whip up a quick celeri remoulade.
It’s also handy to know as if you have leftovers, you can continually transform it to the well-known Louisiana style remoulade sauce to use it as a dip or add it to sandwiches.
Flavour/Texture: Crunchy and creamy are the 2 distinctive textures that epitomise this celeri remoulade.
The Dijon mustard gives the classic remoulade sauce the familiar pungent and slightly spicy flavour, while the lemon gives that much needed acidity. Mixed together, it’s one of the simplest yet most delicious combinations of all time.
Ease: No cooking required. Julienne celeriac and mix the remoulade sauce. That’s it! Crazy easy.
Time: The only thing that takes time is for the salad to do its work in the refrigerator, which takes an hour. Everything else is quick!
These are the ingredients you need for Celeri Remoulade.
Celeriac: 1 good sized celeriac that is hard to touch and dense to hold.
Mayonnaise: It’s really important to get good whole egg mayonnaise to make the remoulade sauce.
Dijon mustard: No sauce celeri remoulade would be considered authentic without Dijon mustard.
Lemon: Needed for both the classic remoulade sauce as well as to stop the celeriac from browning after it has been julienned.
Full cream milk: Optional. It depends on how thick you like your sauce celeri remoulade. Have it handy in case you need to thin it out.
Variations and Substitutions
Celeriac substitute: If celeriac is not in season, kohlrabi is the perfect substitute. Still crunchy and works perfectly with the sauce celeri remoulade.
Thickness of the sauce remoulade: This is a personal choice. I think it’s perfect without the full cream milk, but you can certainly add a little at a time until you get the consistency you like.
Vegan option: Use vegan mayonnaise and omit the milk. You can thin it out with a touch of water or extra lemon juice.
Step by step instructions for how to make the celeri remoulade.
Have a bowl of water ready. Add the juice of ½ a lemon. This is for the celeriac to stop it from browning.
Cut off both ends of the celeriac. Place it flat side down and either peel or cut off the skin.
Then slice the celeriac thinly by hand or by using a mandoline—julienne into thin matchsticks and place in the bowl of lemon water.
How to Make Sauce Celeri Remoulade
To make the sauce celeri remoulade, add the mayonnaise, Dijon mustard, and juice of ½ lemon. Mix until well combined. If you feel it’s too thick, add 1 tbsp of full cream milk at a time until you’re happy with the consistency.
Contrary to popular belief, no food processor is required as we’re not adding garlic, shallots or cornichons.
How to Assemble the Salad
Dry out the celeriac on paper towels. Add the sauce remoulade, season with salt and pepper and toss until well combined.
Place in the refrigerator for an hour before eating.
When serving, garnish with some parsley leaves and top with some freshly ground pepper.
What Do You Eat with Remoulade?
What to serve with Celeri Remoulade? Try these French delicious recipes.
For a nice and hearty meal, this beef bourguignon instant pot recipe is fantastic for those cold wintery nights.
Frequently Asked Questions
Yes, celeriac and celery root are one and the same vegetable except that it has two names. The reason it has two names is that the name celery root is somewhat misleading.
One would think that a celery root is the root of the celery plant. This, however, is an incorrect assumption. It is an entire vegetable as celery is a stalk vegetable while a celery root is a root vegetable. Therefore, renaming it celeriac was a much simpler solution!
Celeriac is a rapidly oxidising vegetable. Once peeled, the white, creamy flesh starts to brown. It’s important to have a bowl of water with lemon juice to help stop or at least minimise the discolouration.
Peeling celeriac can be slightly challenging, so it may be best to cut the skin off instead. Slice off the ends, lay it on the flat side, run the knife down the sides, and cut the skin off.
If you have good knife skills, you can then cut into thin slices or use a mandoline for even thickness. Then using a sharp knife, julienne into think matchsticks.
1 vegetable salad. Quick. Easy. No cook. Delicious. Classic. What more can I say, celeri remoulade, you rock!
Click on the toggle below for conversion to US Cooking Units.
- Have a bowl of water ready. Add the juice of ½ a lemon. This is for the celeriac to stop it from browning.
- Cut off both ends of the celeriac. Place it flat side down and either peel or cut off the skin.
- Then slice the celeriac thinly by hand or by using a mandoline—julienne into thin matchsticks and place in the bowl of lemon water.
- To make the remoulade sauce, add the mayonnaise, Dijon mustard, juice of ½ lemon. Mix until well combined. If you feel it’s too thick, add 1 tbsp of full cream milk at a time until you’re happy with the consistency.
- Dry out the celeriac on paper towels. Add the sauce remoulade, season with salt and pepper and toss until well combined,
- Place in the refrigerator for an hour before eating.
- When serving, garnish with some parsley leaves and top with some freshly ground pepper.
- If celeriac is not in season, kohlrabi is the perfect substitute. Still crunchy and works perfectly with the sauce remoulade.
- The thickness of the sauce remoulade is a personal choice. I think it’s perfect without the full cream milk, but you can certainly add a little at a time until you get the consistency you like.
- For a vegan option, use vegan mayonnaise and omit the milk. You can thin it out with a touch of water or extra lemon juice.
*Disclaimer: Nutritional information provided is an estimate only and generated by an online calculator.
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