Full Recipe

Celeriac Rémoulade

025 Celeriac Remoulade

It’s only been in the last few years that Jason has regularly sold celeriac at the market. It’s a root vegetable that’s part of the celery family. It doesn’t have much shelf appeal but it’s great to eat raw or cooked. Celeriac Rémoulade is a classic salad nearly always found in a traîteur (delicatessen). It’s a perfect salad to have with a charcuterie platter or terrines. It’s also great on crostini topped with a poached prawn.

  • Ingredients
  • 2 celeriac – peeled and grated
  • Classic mayonnaise – double the recipe
  • 1 tbsp drained capers
  • 1 finely chopped small onion
  • 2 tbsps finely chopped cornichons (baby gherkins)
  • 2 tbsps finely chopped herbs – parsley, tarragon, chervil, chives
  • 1 tbsp Dijon mustard
  • 1 tsp fresh horseradish (optional)
  • Lemon juice to taste
  • Olive oil – to thin the sauce if needed
  • Salt and pepper


Make the sauce first as the white flesh of the celeriac will discolour quickly once exposed to air.

Mix together the mayonnaise, capers, onion, cornichons, herbs, mustard, a little salt and pepper and horseradish if using. Taste and decide if it needs more acidity. If so, add a squeeze or two of lemon juice.

Grate the celeriac – it’s easiest in a processor. Mix immediately with the rémoulade sauce.