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Celeriac Remoulade

This Celeriac Remoulade recipe is a classic dish in France. It’s simple to make and oh-so good! Check it out!

Celeriac Remoulade

  • 1 lb celeriac
  • 1 tsp salt
  • 1.5 tbsp freshly squeezed lemon juice
  • ½ cup mayonnaise
  • 1 tsp Dijon mustard
  • 2 tsp whole-grain mustard
  • 1 tsp white wine vinegar
  • Pinch freshly ground black pepper

  1. Use a paring knife to peel the celery root. Grate the celeriac by hand or in a food processor fitted with the coarsest grating blade.
  2. Place the grated celeriac in a large bowl, sprinkle with 1 tsp of the salt and ½ tbsp lemon juice and allow to stand at room temperature for about 30 minutes.
  3. Meanwhile, in a small bowl whisk together the mayonnaise, the 2 mustards, the remaining lemon juice, vinegar, the remaining salt, and the pepper.
  4. Add enough sauce to lightly moisten the salad.
  5. Serve cold or at room temperature.


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