Celeri Remoulade

8 ingredients
6 steps

Ingredients

  • 1 cup mayonnaise, commercial or homemade
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon dry mustard
  • Lemon juice to taste
  • Coarse salt and freshly ground pepper
  • 2 to 4 tablespoons heavy cream
  • 1 1/2 to 2 pounds celery root
  • 1 tablespoon chopped flat-leaf parsley

Directions

  1. 1
    Combine the mayonnaise, mustards, lemon juice, salt and pepper.
  2. 2
    Mix and thin with the cream.
  3. 3
    Peel the celery root and cut into julienne strips about one-eighth inch thick and one inch long.
  4. 4
    Add the celery root to the mayonnaise and toss well.
  5. 5
    Leave to marinate in the refrigerator for at least an hour or more before serving.
  6. 6
    When ready to serve, sprinkle with parsley.

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