Céleri-Rémoulade — Celeriac in Mustard Dressing

Ingredients

• 500 g celeriac, peeled deeply, removing 3–5 mm of fibrous outer layer, then julienned 2 mm × 2 mm × 60 mm
• 7.5 g coarse salt, for maceration (15 g per kg of celeriac)
• 1 lemon, juiced (1 lemon per 500 g celeriac)
• For the rémoulade
• 200 g mayonnaise, prepared with Dijon mustard, one egg yolk, and neutral oil at 18 °C
• 30 g Dijon mustard
• 15 ml white wine vinegar
• 10 g cornichons, brunoise
• 10 g capers, roughly chopped
• 5 g flat-leaf parsley, finely minced
• 1 pinch cayenne

Method

1. 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. 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. 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. 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.
5. 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. 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.