Hello, Autin Carter welcome to Beyond The Bayou Blog to serve you delicious meals and marvelous taste. Today, we will try such an amazing recipe: Celery Root Remoulade Sauce.
One day while visiting Emeril’s I remember seeing a chef make a big batch of remoulade sauce, but I noticed it particularly missing the red hue I’m usually used to seeing. That is when I learned that there are many versions and mainly it is either a white remoulade or red remoulade.
Remoulade is a fairly quick and easy sauce to make and can be whipped up in no time. Toss some spicy Broiled Shrimp in the remoulade sauce or even use it as a dip for some fish tacos, and you have a winner!
I used a food processor to process all of my veggies. One note I will make is that the onions and celery will produce a lot of water. So I recommend draining some of the liquid from them once rough chopped in the food processor. Enjoy!
What Is Celery Root Remoulade Sauce?
Celery Root Remoulade Sauce is a creamy and tangy dressing made from shredded celery root, mayo, mustard, and seasonings. It’s a classic French sauce often used as a topping or side dish. The celery root gives it a unique texture and flavor, similar to a crunchy coleslaw but with a distinct taste. The sauce is typically seasoned with mustard, lemon juice, salt, and pepper, offering a zesty kick. It’s versatile and pairs well with seafood, meats, sandwiches, and salads. Overall, Celery Root Remoulade Sauce adds a refreshing and flavorful touch to a variety of dishes.
Why You Will Love It?
- If you’ve never tried raw celery root before, this recipe is a must-try! It boasts a uniquely delicious taste – crunchy, flavorful, and distinct from celery stalks. Also known as celeriac, this round root vegetable is commonly found in grocery stores but often overlooked. My favorite way to enjoy it is through this recipe, which instantly transports me back to France with every bite.
- A French remoulade typically features a base of mayonnaise and Dijon mustard. In my version, I use a combination of half mayo and half Greek yogurt to add protein and reduce calories and fat. Surprisingly, the taste remains just as delightful! Enhanced with Dijon mustard, lemon juice, salt, and pepper, the celery root remoulade is perfectly seasoned.
- Traditionally served as a first course or appetizer in France, it also makes a great side salad. Pair it with red meat or pork for a satisfying meal. This dish is a fantastic way to introduce something new and exciting to your guests!
Overview: How To Make Celery Root Remoulade Sauce?
Hey folks, Austin Carter here, your go-to American food blogger! Today, I’m sharing a scrumptious recipe for Celery Root Remoulade that’ll elevate any meal. Picture this: creamy mayo, zesty mustards, and a hint of spice all mixed with crunchy celery and onions – it’s a flavor explosion!
To start, we peel and shred a small celery root and set it aside. Then, in goes the celery, green onions, garlic, and chopped onion into the food processor until they’re beautifully smooth. After draining excess liquid, we add the magic ingredients – mayo, whole-grain and Creole mustards, white pepper, Worcestershire sauce, hot sauce, ketchup, lemon juice, and a sprinkle of kosher salt.
A quick pulse, a transfer to a bowl, and a gentle fold-in of the shredded celery root – and voila! Our Celery Root Remoulade is ready to impress. Whether as a side or a topping, this tangy and creamy delight is sure to steal the spotlight at your table. Enjoy the flavors, my foodie friends!
Special Celery Root Remoulade Sauce Recipe
Equipment
- Food Processor
- Bowl
- Grater (for shredding celery root)
Ingredients
- 1 small celery root, peeled and shredded
- 1 celery stalk, roughly chopped
- 2 green onions, roughly chopped white and green parts
- 1 clove garlic
- 1/2 cup onion, chopped
- 2 cups mayo
- 1 tsp whole-grain mustard
- 2 tsp creole mustard
- 1/2 tsp white pepper
- 1 tsp worcheshire sauce
- 1 tsp hot sauce
- 2 tsp ketchup
- 2 tbsp lemon juice
- 1/2 tsp kosher salt
Instructions
- Peel and shred the celery root, then set it aside in a bowl.
- In a food processor, blend the celery, green onion, garlic, and chopped onion until smooth. Drain any excess liquid.
- Add mayo, whole-grain mustard, Creole mustard, white pepper, Worcestershire sauce, hot sauce, ketchup, lemon juice, and kosher salt to the food processor. Pulse until well combined.
- Transfer the mixture to a bowl and fold in the shredded celery root until evenly mixed.
- Refrigerate the celery root remoulade for at least 30 minutes before serving to allow the flavors to meld.
Notes
- Quality Ingredients: Use fresh and high-quality ingredients, especially the celery root and mayo, to ensure the best flavor and texture.
- Consistency Check: After blending the vegetables in the food processor, ensure the mixture is smooth but not overly watery. Drain excess liquid if needed for a thicker consistency.
- Seasoning Balance: Adjust the amount of salt, pepper, and other seasonings according to your taste preference. Taste the remoulade before refrigerating to ensure it’s perfectly seasoned.
- Food Processor Technique: Pulse the ingredients in the food processor just enough to combine them evenly. Avoid over-processing, which can result in a too-smooth texture.
Nutrition
Variations And Substitutions Possible!
- What else than celeriac? If celeriac isn’t available, kohlrabi makes an excellent substitute. It’s still crunchy and pairs beautifully with the celery root remoulade sauce.
- Adjusting sauce thickness: The thickness of the remoulade sauce is a matter of personal preference. I find it perfect without adding full cream milk, but you can gradually add a bit at a time until you reach your desired consistency.
- Vegan alternative: For a vegan option, use vegan mayonnaise and skip the milk. You can thin the sauce with a little water or extra lemon juice as needed.
What to Serve with Celery Root Remoulade Sauce?
- Air Fryer Shrimp
- Seafood Medley
- Pastrami Reuben Sandwich
- Ultimate Meatball Slider
- Zesty Chicken Zucchini
Storing And Managing Leftovers!
- Refrigerate Promptly: After making the sauce, transfer any leftovers to an airtight container as soon as possible. Refrigerate promptly to keep it fresh.
- Label and Date: To avoid confusion, label the container with the date when you made the sauce. This helps you keep track of freshness.
- Storage Duration: Celery Root Remoulade Sauce can typically be stored in the refrigerator for up to 3-4 days. However, use your judgment and discard if it shows any signs of spoilage.
- Mix Well Before Use: Before serving leftover sauce, give it a good stir or shake to ensure that the ingredients are well combined again.
- Adaptability: The sauce may thicken slightly in the fridge. You can adjust the consistency by adding a small amount of water or lemon juice and stirring until you reach your desired thickness.
- Reuse Creatively: Leftover Celery Root Remoulade Sauce is versatile. Use it as a dip for veggies or chips, as a spread for sandwiches, or as a flavorful topping for grilled meats or fish.
- Enjoy Responsibly: While leftovers can be convenient, always check for any signs of spoilage such as an off smell, unusual texture, or mold before consuming. When in doubt, it’s safer to discard.
Frequently Asked Questions (FAQs)
Q: What is the history of remoulade sauce?
A: Remoulade sauce has roots in French cuisine, evolving from a traditional condiment with herbs and mayonnaise to various regional versions with added spices and flavors over time.
Q: Can I use regular mustard instead of whole-grain and Creole mustard?
A: Yes, you can use regular mustard, but it may slightly alter the flavor profile of the remoulade sauce.
Q: Can I use a blender instead of a food processor?
A: While a food processor is ideal for this recipe, a blender can also be used, but be careful not to over-blend to maintain a chunky texture.
