Celery -Root Remoulade Recipe

Name: Celery -Root Remoulade
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup well-shaken buttermilk; 2 teaspoons cornstarch; 1/2 teaspoon salt; Pinch of cayenne; 1 large egg yolk; 1 1/2 teaspoons extra-virgin olive oil; 1 tablespoon chopped fresh flat-leaf parsley; 1 tablespoon chopped fresh tarragon; 1 anchovy fillet, rinsed, dried, and finely chopped; 1 tablespoon chopped cornichon (French sour gherkin); 1 tablespoon drained capers, rinsed; 1 teaspoon finely chopped shallot; 1/2 teaspoon Dijon mustard; 1/2 teaspoon sugar; 2 to 3 teaspoons fresh lemon juice; 2 tablespoons water; 1 (1-pound) celery root, peeled and coarsely shredded

Servings: persons

3/4 cup well-shaken buttermilk
2 teaspoons cornstarch
1/2 teaspoon salt
Pinch of cayenne
1 large egg yolk
1 1/2 teaspoons extra-virgin olive oil
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon chopped fresh tarragon
1 anchovy fillet, rinsed, dried, and finely chopped
1 tablespoon chopped cornichon (French sour gherkin)
1 tablespoon drained capers, rinsed
1 teaspoon finely chopped shallot
1/2 teaspoon Dijon mustard
1/2 teaspoon sugar
2 to 3 teaspoons fresh lemon juice
2 tablespoons water
1 (1-pound) celery root, peeled and coarsely shredded

1
Whisk together 1/4 cup buttermilk, cornstarch, salt, and cayenne in a small heavy saucepan until smooth.
2
Whisk in yolk, then remaining 1/2cup buttermilk.
3
Cook over moderately low heat, whisking constantly, until mixture comes to a simmer and thickens, 4 to 5 minutes.
4
Transfer to a small bowl.
5
Whisk in oil, herbs, anchovy, cornichon, capers, shallot, mustard, sugar, lemon juice, and salt and pepper to taste.
6
Chill remoulade, covered, at least 30 minutes.
7
Whisk water into remoulade to thin and toss with celery root.

393

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 3/4 cup well-shaken buttermilk, 2 teaspoons cornstarch, 1/2 teaspoon salt, Pinch of cayenne, and more.

Yes, Celery -Root Remoulade falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Celery -Root Remoulade

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions