Recipe courtesy of Laura Calder
Save Recipe Print
Total:
1 hr 15 min
Prep:
15 min
Inactive:
1 hr
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Remove the skin from the celeriac, halve the bulb, and slice into very thin julienne slices. Julienne the apple, and toss both in a bowl. In a smaller bowl, whisk the yolk with the vinegar and mustard. Add the grapeseed oil, drop by drop to make a thick mayonnaise. Season with salt, pepper, and lemon juice, to taste. Stir in the fennel seed, and toss with the celeriac to coat. Cover and refrigerate until serving. Cook's Note: Several hours is fine: some would even argue it's de rigueur.

Categories:

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Celeriac Remoulade

Recipe courtesy of James Peterson

Fried Catfish Po'Boy with Celeriac Remoulade Sauce

Recipe courtesy of Alex McCoy

Remoulade

Recipe courtesy of Tyler Florence

Remoulade

Recipe courtesy of Tyler Florence

Celeriac Mash

Recipe courtesy of Marvin Woods

Celeriac Puree

Recipe courtesy of Alton Brown

Celeriac Puree

Recipe courtesy of Laura Calder

Country Remoulade

Recipe courtesy of Virginia Willis

Fennel Remoulade

Browse Reviews By Keyword