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Celeriac remoulade

/ Categories Recipes, #CookWithLeiths / Author:

Celeriac remoulade


Serves 4–6

½ medium celeriac
1 lemon (for acidulating)
10g capers
1 anchovy fillet in oil (optional)
60ml mayonnaise
½ tsp Dijon mustard
Few chervil sprigs
Squeeze of lemon juice
Salt and freshly ground black pepper


  1. Juice the lemon. Peel the celeriac and cut it into julienne (as for carrot julienne, see page 16), or use a mandolin. Submerge the celeriac in cold water acidulated with the lemon juice (see below) before and after it is prepared.
  2. To make the dressing, rinse, drain and finely chop the capers. Drain and finely chop the anchovy fillet, if using. Add these to the mayonnaise along with the mustard. (You can add more or less of these flavouring ingredients, to taste.) Finely chop enough chervil leaves to give you 1 tsp and stir through the sauce along with the drained and dried celeriac.
  3. Add the celeriac to the sauce swiftly to prevent it from discolouring. Season to taste with salt and pepper and a squeeze of lemon juice.


Celeriac and apple rémoulade: Replace half the celeriac with Granny Smith apples. Peel, core and cut into julienne. Add to the dressing with the celeriac.

Author: Leiths Teachers


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