Recipe courtesy of Laura Calder

Celeriac Remoulade

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  • Level: Easy
  • Total: 1 hr 15 min
  • Prep: 15 min
  • Inactive: 1 hr
  • Yield: 4 servings
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1 pound/450 g celeriac (1 medium)

1 Granny Smith apple

1 egg yolk

1 teaspoon white wine vinegar

1 tablespoon grainy Dijon mustard

1 cup/250 ml grapeseed oil

Salt and freshly ground black pepper

Lemon juice, to taste

2 teaspoons crushed fennel seed


  1. 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.