Classic French Celery Root Remoulade (2024)

by Audrey July 31, 2020

Ubiquitous in France, this Classic French Celery Root Remoulade features raw celery root sticks tossed in a creamy mayonnaise and Dijon dressing with bits of tangy cornichons.

It is a very popular salad in France, often served as a starter in school cantines, in bistros and sold in plastic-sealed containers in grocery stores or at the local butcher – often alongside the equally beloved “Carottes Rapées”.

It’s a breeze to recreate at home, and tastes both crisp and creamy, tangy and smooth – it has it all!

Ingredients you’ll need for the Celery Root Remoulade

• Celery Root. 1 bulb weighing 1.1lb-1.3lb (500-600g) is perfect. This is the star of the dish.Celery root (or Celeriac/celery knob), tends to be overlooked, but it shouldn’t be! This root vegetable has a fantastic white flesh that tastes nutty and is equally as good eaten raw or cooked. When sourcing for Celery root, look for one that feels firm and heavy for its size. Don’t worry about the dirt and “hairs” on the outside; this will all get peeled off.
• Mayonnaise. Homemade or store bought, as long as it’s a good quality mayonnaise, you’re set. I don’t at all recommend mayo substitutes/dressings.
• Dijon Mustard. Sharp tang that brings a real French vibe to the dish.
• Cornichons. Gherkins will work as well, but cornichons are the French “pickle” of choice. Tangy and crunchy they bring a nice contrasting texture to the salad.
• Lemon Juice. Brings more acidity, but also thins the dressing just a touch.
• Capers. Capers are optional in this dish, but if you like their taste and extra saltiness, they bring the salad to a different level.

Frequently Asked Questions:

Can I use Miracle Whip or another Mayonnaise substitute in this Remoulade?

My head and heart say no. But, if it’s all you have on hand, it will work. Just be aware that the taste and consistency will be slightly different. The French use mayonnaise and mayonnaise only.

Is celery and celery root the same thing? Do they taste the same?

Celery root (also known as celeriac) and celery are two different parts of the same plant. So, while they are essentially the same thing, they both taste different and have a totally different texture. You absolutely want to use celery root for this recipe.

Can yellow mustard be used in place of Dijon?

No! Before even considering using yellow or even grainy mustard in place of Dijon, I urge you to reconsider. While they’re all mustards, the taste between them is completely different. If you use any other mustard, it is no longer the same dish.

Audrey’s notes:

• This recipe is a great way to practice your julienning technique. Which means, the celery root needs to be cut into 1/8-inch thin long strips, similar to matchsticks – what we call in French as “julienne”. If you are looking for tips and techniques on julienning vegetables, I recommend this video.
• If you are in a rush or would like to skip julienning the celery root by hand, you can always coarsely grate it, using a mandoline, a Julienne Peeler, aFood Processor or aBox Grater. However, make sure you do not grate it too thick or too finely. If the sticks are too big, they will be too crunchy and unpleasing to chew on. If too small, they will loose their crunch once tossed in the dressing.
• My version of this classic French Celery Root Remoulade is on the lighter side. For the dressing, most recipes call for at least ½ cup of mayonnaise or sometimes 1 whole cup. I personally think that ¼ cup of mayonnaise is enough, but feel free to adjust if you wish.
• Lastly, for the sake of authenticity, it should be mentioned that the Larousse Gastronomique’s recipe includes cornichons, capers and fine herbs – staying true to the “real” Remoulade sauce. However, I don’t think I have ever encountered a bowl of Celery Root Remoulade made with capers, and very rarely with herbs. Most modern recipes include the dressing only (no add-ons), or a few bits of cornichons which I really like.

I hope you’ll love this Classic French Celery Root Remouladeas much as I do!

Enjoy it as a starter, or as a side along grilled meats, fish or seafood. This salad only gets better as it sits for a few hours – so this is a great recipe to make ahead.

More French Salads to try:

• Piemontaise Potato Salad
• French-Style Potato and Green Bean Salad
• Classic French-Style Potato Salad
• Classic French Lentil Salad
• Provençal Chickpea Salad with Olives, Anchovies and Celery
• French-Style Couscous Salad
• Herby Sugar-glazed Spring Vegetable Jardiniere
• Frisée with bacon and eggs

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Audrey

Bonjour ! I'm Audrey Le Goff, a French cookery writer, photographer, creator of the blog Pardon your French, and cookbook author of Rustic French Cooking Made Easy.