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Celery Root Rémoulade

Scott Phillips

Servings: four.

This classic French side dish features a creamy dressing of mayonnaise, mustard, anchovies, cornichons, and herbs.


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

Nutritional Information

  • Calories (kcal) : 130
  • Fat Calories (kcal): 50
  • Fat (g): 6
  • Saturated Fat (g): 2
  • Polyunsaturated Fat (g): 2
  • Monounsaturated Fat (g): 1.5
  • Cholesterol (mg): 10
  • Sodium (mg): 730
  • Carbohydrates (g): 19
  • Fiber (g): 3
  • Protein (g): 3


  • 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. Peel the celery root with a knife (rather than a vegetable peeler) and cut it into chunks small enough to fit into the processor’s feed tube. Grate the celery root in the processor.

    Transfer the celery root to the bowl of dressing and fold gently to combine. Season to taste with salt and pepper and serve.


Rate or Review

Reviews (2 reviews)

  • sinjawns | 12/23/2020

    Love this crisp salad with anything.

  • annie63 | 11/16/2010

    This is so good with any fish dish. I make it with cod or halibut or snapper and have rice on the side. I'm sure you could swap the anchovy for a jalapeo and pair it with fish tacos.

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