Celeriac Remoulade recipe

Preparation Time: 20 minutes | Cooking Time: 2 minutes

A classic alternative to coleslaw, remoulade is creamy and crunchy. Use as a dip or serve as a sauce over fishcakes or even cooked pasta.


  • 1 celeriac
  • 500g mayonnaise
  • 1 garlic clove, minced
  • 2 tbsp. Dijon mustard
  • 1 tbsp. grainy mustard
  • 1/2 red onion, finely diced
  • Juice of 1 lemon
  • 1 tbsp. minced horseradish
  • 1 tbsp. chopped parsley
  • Salt and pepper


  1. Peel the celeriac and slice very thinly into julienne strips - or, slice on a mandolin and then into thin matchsticks.

  2. Put the celeriac into a pot of boiling water with the juice of 1/2 a lemon. Cook for 1 minute, then drain and plunge into cold ice water.

  3. Whisk mayo, garlic, Dijon mustard, grainy mustard, red onion, the rest of the lemon juice, horseradish, parsley and salt and pepper to taste. Add the celeriac and stir to combine. Cover and chill until ready to serve.

For a lighter remoulade, use half natural yoghurt and half low fat mayo. Recipe serves 6.

Recipe Details:

  • Author: Laura Young.
  • Published:

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