Celeriac Remoulade

A recipe from Stephen Markwick

Serves 4


  • Celeriac root
  • 4 heaped tbsp mayonnaise (depending on size of the celeriac root)
  • Dijon mustard (to taste)
  • Lemon juice
  • Salt and pepper


  1. Peel the celeriac root with a sharp knife and cut it into long matchstick (a mandolin is useful for making slices which are then cut into strips with the knife).
  2. Blanch the strips very briefly (about 20 seconds) in boiling, salted water to which a splash of lemon juice has been added.
  3. Refresh the celeriac strips in cold water and dry well.
  4. Mix the mayonnaise with Dijon mustard to taste – it should have quite a bite to it.
  5. Add enough mustard mayonnaise to the celeriac to coat it thoroughly but not swamp it.
  6. Season with salt and pepper