Ingredients
- 1 medium celery root (celeriac), 12 to 16 ounces
- 1 1/4 teaspoons salt
- 2 to 3 teaspoons lemon juice
- 1/4 cup Dijon mustard
- 3 tablespoons hot water
- 1/2 cup olive oil
- 2 tablespoons red wine vinegar
- Freshly ground white pepper
- 2 tablespoons finely chopped mixed soft herbs, such as parsley, chives, thyme, marjoram
- 1 teaspoon minced gherkins
- 1 teaspoon minced drained capers
Directions
Working quickly, peel the celery root and cut into chunks. Grate finely in a food processor fitted with the shredding blade and immediately toss with the salt and lemon juice. Set aside.
Place the mustard in a mixing bowl and, while whisking, slowly drizzle in the hot water. When the water is completely incorporated, drizzle in the oil, little by little, until completely incorporated. Add the vinegar, little by little, to form a smooth emulsion and season with white pepper. Stir in the herbs, gherkins, and capers. Add the dressing to the celeriac, to taste. Serve immediately or allow to sit, refrigerated, in a nonreactive airtight container, for 2 hours and up to 2 days.
Photo: Classic Celery Root Remoulade Recipe















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By gug9000
on April 13, 2013
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Very good! I recommend adding a few more capers and chopping them. Also, sprinkle in a little celery seed. This is a great side dish for shrimp and/or fish.
By atazioli
Seattle, WA
on May 31, 2010
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Excellent slaw, it stays crispy, has a nice piquant flavor, creamy without the use of mayo, this was a big hit. The dressing made a little more than I needed for the slaw but not by a lot so if you are making it add the dressing gradually rather than dumping it all in at once so as not to drown it. Definite keeper!
By wdames_8590509
Milwaukee, WI
on July 27, 2009
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I thought this sauces main ingtediant was mayo?!
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