Celery Root Rémoulade

Celery Root Rémoulade
Photo by Scott Phillips


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

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
    • 2 tablespoons crème frache or sour cream
    • 1 pinch dried tarragon
    • 1/2 teaspoon bottled capers
    • 1/4 cup mayonnaise
    • 2 teaspoons fresh lemon juice
    • +3 other ingredients

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