Recipe courtesy of Gourmet Magazine

Celery Root Remoulade

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  • Yield: 1 cup
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1/2 cup mayonnaise

4 tablespoons creme fraiche or sour cream

4 cornichons (sour gherkins), minced, or 1 tablespoon minced dill pickle

2 tablespoon minced fresh parsley leaves

4 teaspoons fresh lemon juice

1 teaspoon drained bottled capers, minced

1 teaspoon Dijon mustard

Pinch dried tarragon, crumbled


  1. In a small bowl stir together mayonnaise, creme fraiche, cornichons, parsley, lemon juice, capers, mustard, tarragon, and salt and pepper, to taste until combined well. Chill.;