Recipe: Horseradish Celeriac Remoulade

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Horseradish Celeriac Remoulade


  • 1 celeriac outer skin sliced off and flesh finely grated ( peel using a large knife as you would a squash rather than a potato)
  • 1 egg yolk
  • 1/4 tsp salt
  • Juice and zest of a lemon
  • 6 tbsp of rape seed oil
  • 1 tsp mustard ( I use wholegrain but traditionally you should use dijon) , but I substitute horseradish to go with the beef
  • 2 tbsp of chopped fresh parsley
  • Pinch of salt


  • Beat together the egg yolk, salt and mustard until well mixed
  • Finally whisk in the oil and lemon juice
  • Stir in the grated celeriac and parsley
  • Leave for at least at hour to allow the celeriac to cure and soften


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