Celery Root Rémoulade

Celery Root Rémoulade
Photo by Scott Phillips


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

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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