Celery Root Rémoulade

Celery Root Rémoulade
Photo by Scott Phillips


  • ¼ cup sour cream
  • 2 Tbs. fresh lemon juice
  • ¼ cup lightly packed fresh flat-leaf parsley
  • 6 cornichons or sour gherkins
  • 1 Tbs. Dijon mustard
  • 1 anchovy fillet (optional)
  • 2 Tbs. fresh tarragon
  • + 4 more ingredients
    • Kosher salt and freshly ground black pepper
    • 1 large celery root (also known as celeriac; about 1-¼ lb.)
    • ¼ cup mayonnaise
    • 1 tsp. grated lemon zest

In a food processor, pulse the cornichons, parsley, tarragon, and anchovy (if using) until coarsely chopped. Add the mayonnaise, sour cream, lemon juice, mustard, and zest and process until well combined. Scrape the dressing into a large bowl. Fit the processor with a medium grating disk. Pee...

View full recipe at Fine Cooking


Variations on Celery Root Rémoulade

  • Celery Root Rémoulade
    • 1/4 cup mayonnaise
    • 2 teaspoons fresh lemon juice
    • 1 tablespoon fresh parsley leaves
    • 2 tablespoons crème frache or sour cream
    • +4 other ingredients

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