Céleri rémoulade — celeriac remoulade — is one of the most sought-after starters in French cooking. Everything rests on the remoulade sauce: a mayonnaise built on mustard, firm enough to coat the celeriac while keeping its crunch. Moutarde de Meaux® Pommery®, with its whole seeds, brings the acidity that wakes the celeriac up and a texture that answers its freshness.
Serves: 4 • Prep: 15 minutes • Cooking: none • Difficulty: easy
____________________________________________________________
Ingredients
- Whole celeriac: 400 g
- Homemade mayonnaise: 150 g
- Moutarde de Meaux® Pommery®: 50 g
- Belgian endives: 2
- The juice of half a lemon
- Salt and freshly ground pepper
Method: celeriac remoulade with wholegrain mustard
- Wash the celeriac and peel it right down to the flesh, removing the outer layer with a knife.
- Cut it into quarters, then grate it on a mandoline or in a food processor fitted with a grating disc.
- Sprinkle with the lemon juice straight away and toss: the celeriac keeps its pale, fresh colour.
- Mix with the homemade mayonnaise and the mustard. Adjust the seasoning.
- Rest for 30 minutes in a cool place so the celeriac takes on the remoulade sauce.
- Arrange on a plate or dish and finish with the endive leaves.
Our tips for perfect celeriac remoulade
- Add lemon as you grate. The juice preserves the pale colour of the celeriac and underlines its freshness.
- A firm mayonnaise. Celeriac releases a little water as it rests: a well-whisked sauce stays thick and coating right through to serving.
- A wholegrain mustard. It brings relief and a texture you find in every mouthful.
- Thirty minutes of resting. That is the time the celeriac needs to take up the sauce and soften slightly.
Our celeriac remoulade with Moutarde de Meaux® Pommery®
This celeriac remoulade recipe is an absolute classic of French cold starters, at the family table as much as at the charcutier's counter. The remoulade sauce, built on mustard, binds, seasons and balances the natural bitterness of celeriac. Made at the gates of Meaux by the Chamois family, Pommery® wholegrain mustard gives this homemade céleri rémoulade its whole seeds and gentle heat. Explore our Pommery® old-fashioned mustards.
