Remoulade Sauce is a classic French sauce that is made by combining mayonnaise, mustard, capers, and herbs, also often with the addition of anchovies and minced sweet pickles. It’s often served with cold seafood, meat and fish. In this recipe I turned it into more of a dressing than a sauce, with the addition of vinegar, a touch of hot sauce, and some scallions for good measure.
I also added a generous amount of minced parsley which livens up the earthy root vegetables. You can use this dressing on any substantial chopped vegetables slaw or salad, and you can certainly use it as a sauce for poached and chilled meat and fish dishes. I especially love it with shrimp, and so I’m also thinking it would make for the base of a great shrimp salad, maybe with a generous amount of chopped celery. Also, you may find Asparagus Remoulade with Egg another appealing side!
Celeriac, or celery root, is a super dense root vegetable. It’s brown and a bit hairy on the outside, creamy white and crunchy on the inside. The flavor is like potato with distinctive notes of celery and a hint of parsley. It’s got a thick brown skin that takes a bit of time to peel off; you are best doing this with a paring knife. If you use a vegetable peeler you will need to go over the outside several times to remove all of the skin.
Carrot Celeriac Remoulade: This wonderful crunchy slaw-like side dish with its creamy dressing is a versatile and delicious side.Tweet This
How to Make Carrot Celeriac Remoulade
In a medium bowl combine the mayonnaise, Dijon, vinegar hot sauce, capers, parsley, scallion and salt and pepper.
Fill a large bowl with cold water. Peel the celeriac and cut the bulb into thin matchsticks. As you cut the celeriac, add it to the cold water to prevent discoloration.
Drain the celeriac root and pat dry with clean paper towels. Add the celeriac along with the carrots to the bowl with the remoulade sauce.
Toss to combine well, taste and adjust seasonings as needed.
The remoulade sauce can be made up to 8 hours ahead or time; re-stir before adding to the salad or using as it might separate a bit. The whole salad will last for 2 days, but it will be at its creamiest and most cohesive the day you make it.
What to Serve with Carrot Celeriac Remoulade Salad:
- Chipotle Barbecue Turkey Burgers
- Slow Cooker Barbecue Pulled Pork
- Grilled Mexican Rib-Eye Steaks
- Roast Chicken
Other Substantial Side Salad and Slaw Recipes:
- Brussels Sprouts, Apple, and Pomegranate Slaw Salad
- Carrot, Cabbage and Kohlrabi Slaw with Miso Dressing
- Spicy Cole Slaw
- Kohlrabi, Green Cabbage, and Broccoli Rabe Slaw
- Creamy Blue Cheese and Bacon Coleslaw
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Carrot Celeriac Remoulade
For the Remoulade Dressing
- 1 cup mayonnaise
- 1 tablespoon coarse Dijon mustard
- 1 teaspoon red wine vinegar
- ¼ teaspoon hot sauce (or more to taste)
- 2 teaspoon capers (drained and chopped)
- ¼ cup finely chopped flat leaf parsley
- 1 scallion (trimmed and minced; white and green parts)
- Kosher salt and freshly ground pepper (to taste)
For the Salad
- 2 celeriac roots (about 1 pound each)
- 6 large carrots (peeled and shredded)
- 1 tablespoon fresh lemon juice
- Make the Dressing: In a medium bowl, combine the mayonnaise, Dijon, vinegar hot sauce, capers, parsley, scallion, salt, and pepper.
- Make the Salad: Fill a large bowl with cold water. Peel the celeriac and cut the bulb into thin matchsticks. As you cut the celeriac, add it to the cold water to prevent discoloration.
- Drain the celeriac root and pat dry with clean paper towels. Add the celeriac along with the carrots to the bowl with the remoulade sauce. Toss to combine well, taste, and adjust seasonings as needed.
Nutrition information is automatically calculated, so should only be used as an approximation.