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Céleri-Rémoulade — Celeriac in Mustard Dressing

Céleri-rémoulade is the quintessential charcuterie accompaniment of the French garde manger, a raw salad of celeriac (Apium graveolens var. rapaceum) cut into fine julienne and dressed in a mustard-enriched mayonnaise-based sauce rémoulade. The celeriac must be peeled deeply—removing 3-5mm of the fibrous outer layer—then julienned to matchstick dimensions of 2mm x 2mm x 60mm using a mandoline fitted with a julienne blade, or cut by hand with a chef's knife for a slightly coarser, more rustic texture. Immediately upon cutting, the julienne is tossed with coarse salt (15g per kg) and the juice of one lemon (Citrus limon) per 500g to prevent enzymatic browning caused by polyphenol oxidase reacting with atmospheric oxygen. After 30 minutes of maceration, the celeriac is rinsed briefly, then squeezed firmly in a clean towel to extract excess moisture—this step is critical, as waterlogged julienne dilutes the dressing and produces a watery, insipid result. The rémoulade sauce combines 200g mayonnaise (prepared with Dijon mustard, egg yolk from Gallus gallus domesticus, and neutral oil at 18°C / 64°F), an additional 30g Dijon mustard, 15ml white wine vinegar, 10g cornichons (brunoise), 10g capers (Capparis spinosa) roughly chopped, 5g flat-leaf parsley (Petroselinum crispum) finely minced, and a pinch of cayenne. Fold the drained celeriac into the sauce, adjust seasoning, and refrigerate for a minimum of 2 hours—ideally overnight—to allow the mustard's isothiocyanate compounds to penetrate the celeriac and the julienne to soften slightly while retaining its characteristic snap. Serve at 8-10°C (46-50°F) as part of an assiette de charcuterie or as a standalone hors d'oeuvre.

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ServesFour portions
Sourced1of 10 in BC
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I

The Market List

The benchmark for each ingredient, and who stocks it near you. Tap a stockist to go straight to the product.

500 g
celeriac
peeled deeply, removing 3–5 mm of fibrous outer layer, then julienned 2 mm × 2 mm × 60 mm
Not yet stocked in British Columbia
7.5 g
coarse salt
for maceration (15 g per kg of celeriac)
Your own market
1
lemon
juiced (1 lemon per 500 g celeriac)
Your own market
For the rémoulade
200 g
mayonnaise
prepared with Dijon mustard, one egg yolk, and neutral oil at 18 °C
Your own market
30 g
Dijon mustard
Your own market
15 ml
white wine vinegar
Your own market
10 g
cornichons
brunoise
Origin · FranceLekker · Vancouver →
10 g
capers
roughly chopped
Not yet stocked in British Columbia
5 g
flat-leaf parsley
finely minced
Your own market
1 pinch
cayenne
Not yet stocked in British Columbia

Each tap is counted, so the stockist sees the demand Provenance sends them.

II

The Method

1
Peel the celeriac deeply, removing 3–5 mm of the fibrous outer layer to reach clean, dense flesh. Using a mandoline fitted with a julienne blade, or a chef's knife for a coarser result, cut the celeriac to matchstick dimensions of 2 mm × 2 mm × 60 mm. Work quickly. The julienne is ready when each strand is uniform, fine, and pale ivory throughout.
2
Immediately upon cutting, toss the julienne with 7.5 g coarse salt and the juice of one lemon. Turn to coat evenly. Set aside to macerate for 30 minutes. The celeriac is ready when the strands have softened very slightly at the surface and the salt has drawn visible moisture to the bottom of the bowl.
3
Rinse the macerated julienne briefly under cold water. Transfer to a clean kitchen towel and squeeze firmly to extract excess moisture. This is where the dish lives or dies: waterlogged julienne will dilute the rémoulade to a thin, insipid slick. Squeeze until no further liquid can be pressed from the bundle and the strands feel dry and compact to the touch.
4
Combine the mayonnaise, 30 g Dijon mustard, 15 ml white wine vinegar, cornichon brunoise, roughly chopped capers, minced parsley, and a pinch of cayenne in a bowl. Stir to a uniform, pale-yellow sauce. The rémoulade is ready when it coats the back of a spoon in a smooth, unbroken film.
From the canon — Mayonnaise is a stable oil-in-water emulsion in which fine droplets of oil are dispersed within a water phase composed of egg yolk, acid (lemon juice or vine… Mayonnaise — Hand Method and Emulsion Science →
5
Fold the dried celeriac julienne into the rémoulade. Turn gently until every strand is evenly coated. Adjust seasoning. The mixture should smell sharply of mustard and lemon, with the celeriac's anise-celery character present beneath. Cover and refrigerate for a minimum of 2 hours, ideally overnight, to allow the mustard's isothiocyanate compounds to penetrate the celeriac.
6
Remove from refrigeration and serve at 8–10 °C. At this temperature the sauce holds its consistency and the aromatic compounds express clearly. The julienne should retain a characteristic snap under gentle pressure while yielding slightly at the surface.
III

Quality Hierarchy

01
Reserve — Large, dense celeriac — heavy for its size with no hollow sound when tapped, confirming fresh, compact flesh — julienned precisely on a mandoline to 2 mm × 2 mm × 60 mm; mayonnaise prepared to order with a quality Dijon and a single fresh egg yolk; a truffle-oil addition (Tuber melanosporum-infused, 5 ml) folded into the rémoulade for a charcuterie-board grade result.
02
Estate — Sound, fresh celeriac peeled to clean ivory flesh; home-prepared mayonnaise at 18 °C with Dijon and neutral oil; full complement of cornichon, caper, parsley, and cayenne; rested overnight.
03
Market — Good market celeriac; a reliable quality-branded mayonnaise enriched with the additional 30 g Dijon and the aromatics; rested for the minimum 2 hours.
04
House — Standard celeriac, hand-cut with a chef's knife for a coarser julienne; commercial mayonnaise fortified with Dijon and vinegar; half the mayonnaise replaced with crème fraîche for a lighter coating where a lighter result is acceptable.
IV

Sensory Tests

◇Sight. Julienne strands are pale ivory, uniform at 2 mm × 2 mm, and show no brown oxidation — any discolouration indicates insufficient acidulation or delay.
◇Touch. After squeezing, the julienne bundle yields no further liquid under firm pressure and feels dry and compact, not damp or slick.
◇Sight. The finished rémoulade coats every strand evenly in a smooth, pale-yellow film with no pooling of liquid at the base of the bowl after resting.
◇Touch. At service temperature of 8–10 °C, each strand retains a characteristic snap under gentle pressure while softened just at the surface — not limp, not raw-crunchy.
◇Where it lives or dies. The macerated julienne must be squeezed thoroughly dry before dressing; any residual moisture will dilute the rémoulade to a thin, watery slick and the dish cannot recover.
Pillar V
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VI

What to Pour

The pairing
Henry Marionnet Touraine Sauvignon Blanc
Domaine Henry Marionnet — Loire · Loire Valley
Not yet stocked in British Columbia
Wine
From British Columbia
Fort Berens Riesling
Fort Berens Estate Winery · Lillooet
Not yet stocked in British Columbia
Wine
Without alcohol
GT's Synergy Organic Kombucha — Gingerade
Not yet stocked in British Columbia
Non-alcoholic

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The whole pairing
Pillar VII
Origin and lineage are part of membership.
Where the dish comes from and how it came to be — on every recipe.
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Sourced through Provenance

The hands behind the plate.

Lekker
Vancouver · cornichons
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