The Céleri rémoulade is a salad of grated celeriac seasoned with rémoulade sauce.
➡️Rémoulade is an emulsified sauce from French cuisine made from mayonnaise with the addition of white mustard, pickles, capers, parsley, chervil, and chopped tarragon.
➡️It has a long history, having been associated with celeriac salad since the 1700s, becoming Céleri rémoulade by the mid-19th century.
➡️Marie-Antoine Carême was the first to talk about it in the “Magnonnaise” (1815), giving several versions: with fine herbs, à la ravigote (the classic uses tarragon vinegar), à l’anglaise (pepper), à l’échalote, à la Russe, à la Mogol (pepper and saffron).
It is used for cold served appetizers, lobster, crab, shrimp, salmon, cod, and all other cold fish, but also eel, and in Denmark with fish croquettes.
It also accompanies cold cuts, oxtail or veal tail, or veal head, and in all kinds of salads where it replaces mayonnaise.
In Provençal cuisine, it accompanies grilled fish.
- Difficulty: Medium
- Cost: Economical
- Rest time: 1 Hour 30 Minutes
- Preparation time: 15 Minutes
- Cooking methods: No-cook
- Cuisine: French
- Seasonality: All seasons
Ingredients
- 2/3 cup mayonnaise
- 1 tablespoon white mustard
- 1 tablespoon capers
- to taste tarragon (and/or chervil)
- 1.4 oz pickles
- 1 lemon
- to taste salt
Steps
You can use ready-made mayonnaise or prepare it with 1 room-temperature egg yolk, to which olive oil (about 2/3 cup) is added gradually, 1 tablespoon of vinegar, and a final squeeze of lemon when it’s already whipped.
Add the white mustard, chopped capers, parsley, tarragon and/or chervil, and chopped pickles.
For the céleri rémoulade: grate the celeriac, add lemon and salt.
Drain in a colander for 1 hour.
Mix with the sauce, garnish with parsley.
Let it rest for 30 minutes before serving.
FAQ (Questions and Answers)
What are the variations of rémoulade?
The Provençal rémoulade sauce is an herb mayonnaise containing garlic.
Joseph Favre writes that gribiche sauce is a sort of rémoulade based on cooked egg yolk and garnished with herbs.
The Indian-style rémoulade is with curry.
In New Orleans cuisine, it is spiced with chili and Worcestershire sauce.
Jalapeño rémoulade is made with Mexican chilies.
It is found with crème fraîche, with shrimp, Gaston Lenôtre made a shrimp rémoulade with its celery and apples.
Finally, the presence of lemon is noted occasionally.
