Skip to Content

Remoulade Sauce Recipe (Creamy Twist In 15 Minutes)

By: Author Austin Carter

Posted on  - Last updated:

Jump to Recipe Print Recipe

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?

  • Easy to Find: This round root vegetable is readily available in most grocery stores but often overlooked. Let’s change that!
  • A French Delight: This recipe brings a taste of France to your table. Every bite takes me back to my French culinary adventures.
  • A Healthier Twist: Traditional French remoulade uses mayonnaise and Dijon mustard. In my version, I mix half mayo and half Greek yogurt. This not only adds protein but also reduces calories and fat. The taste? Just as delightful!
  • Perfect Seasoning: Enhanced with Dijon mustard, lemon juice, salt, and pepper, the celery root remoulade is perfectly seasoned.
  • Versatile Dish: Traditionally served as a first course or appetizer in France, this dish also makes a great side salad. Pair it with red meat or pork for a satisfying meal.
  • Impress Your Guests: This dish is a fantastic way to introduce something new and exciting to your guests. They’ll love the unique and delicious flavors.
  • Give this celery root remoulade a try and add a little French flair to your meals! Bon appétit!

Overview: How To Make Celery Root Remoulade Sauce?

Overview How To Make Celery Root Remoulade Sauce

1. Prepare the Celery Root

  • Begin by peeling the celery root. This can be a bit tricky, so use a sharp knife and be careful.
  • Once peeled, shred the celery root using a grater or a food processor with a shredding attachment. Set it aside in a large bowl.

2. Blend the Vegetables

  • In a food processor, add the roughly chopped celery stalk, green onions, garlic, and chopped onion.
  • Blend until the mixture is smooth. If there is any excess liquid, be sure to drain it off.

3. Make the Dressing

  • Add the mayo, whole-grain mustard, Creole mustard, white pepper, Worcestershire sauce, hot sauce, ketchup, lemon juice, and kosher salt to the food processor.
  • Pulse until everything is well combined and you have a smooth dressing.

4. Combine the Ingredients

  • Transfer the dressing to the bowl with the shredded celery root.
  • Fold the dressing into the celery root, making sure everything is evenly mixed.

5. Refrigerate

  • Cover the bowl with plastic wrap or transfer the remoulade to an airtight container.
  • Refrigerate for at least 30 minutes. This chilling time allows the flavors to meld together beautifully.

6. Serve

  • After the flavors have melded, give it a final stir and serve your celery root remoulade.
  • Enjoy this refreshing and flavorful dish as a side or even as a spread!
Celery Root Remoulade Sauce Recipe (Whisked to Perfection)

Remoulade Sauce Recipe

My remoulade sauce recipe blends mayo, Greek yogurt, Dijon mustard, and lemon juice for a creamy, tangy taste. It's seasoned with salt and pepper, making it a perfect dip or dressing. Enjoy this quick and easy sauce with seafood, meats, or salads.
Hit the Rating button
Print Pin
Course: Condiment, Side Dish
Cuisine: American
Prep Time: 15 minutes
Total Time: 15 minutes
Calories: 180kcal
Author: Austin Carter
Servings: 4

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

  1. Quality Ingredients: Use fresh and high-quality ingredients, especially the celery root and mayo, to ensure the best flavor and texture.
  2. 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.
  3. 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.
  4. 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

Calories: 180kcal | Carbohydrates: 4g | Protein: 1g | Fat: 18g | Saturated Fat: 3g | Cholesterol: 10mg | Sodium: 400mg | Fiber: 1g | Sugar: 2g
Keyword celery root remoulade, celery root remoulade recipe, easy celery root remoulade, homemade celery root remoulade, how to make celery root remoulade

Tips that Will Blow Your Mind!

  • Peeling Celery Root: The skin of celery root is quite thick and knobby. Use a sturdy knife as I do to remove it rather than a vegetable peeler.
  • Blending: Ensure the vegetable mixture in the food processor is as smooth as possible to create a creamy dressing.
  • Chilling Time: The longer you let the remoulade chill, the better the flavors will develop. If you can, make it a few hours ahead or even the day before.
  • Balance the Heat: Start with a little seasoning and hot pepper sauce. Taste and add more if needed. You want a spicy kick that doesn’t overpower the other flavors.
  • Chop Finely: Coarsely chop the green onions which I always prefer to do. This helps distribute their flavors evenly throughout the sauce.
  • Allow to Rest: After mixing, refrigerate the sauce for at least an hour. This waiting time allows the flavors to meld and deepen.
  • Adjust Consistency: If the sauce is too thick, add a splash of lemon juice or water. This will thin it without diluting the flavor.
  • Fresh is Best: Use fresh lemon juice and horseradish for the best flavor. Pre-bottled lemon juice and prepared horseradish can work, but fresh ingredients make the sauce shine.

Enjoy your delicious Celery Root Remoulade! It’s a wonderful dish to add a zesty and fresh flavor to your meals.

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.
  • Swap the Mayo: For a lighter version, use Greek yogurt or sour cream instead of mayonnaise.
  • Mustard Varieties: If you don’t have whole-grain mustard, try using Dijon or honey mustard.
  • Vinegar Twist: Replace lemon juice with white wine vinegar for a different acidic note.
  • Spice it Up: For more heat, increase the hot pepper sauce or add a pinch of cayenne pepper.

What to Serve with Celery Root Remoulade Sauce?

What to Serve with Celery Root Remoulade Sauce

Storing and Managing Leftovers for This Creamy Delight!

  1. Refrigerate Promptly: After making the sauce, transfer any leftovers to an airtight container as soon as possible. Refrigerate promptly to keep it fresh.
  2. Label and Date: To avoid confusion, label the container with the date when you made the sauce. This helps you keep track of freshness.
  3. 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 it if it shows any signs of spoilage.
  4. Mix Well Before Use: Before serving leftover sauce, give it a good stir or shake to ensure that the ingredients are well combined again.
  5. 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.
  6. 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.
  7. 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.

What Is the Difference Between Tartar Sauce and Remoulade?


Tartar sauce and remoulade are both creamy, tangy condiments, but they have key differences. Tartar sauce is typically made with mayonnaise, pickles, and lemon juice, giving it a simple, zesty flavor. Remoulade, on the other hand, includes a variety of ingredients like mustard, capers, and herbs, making it more complex and spicy. Both are delicious, but remoulade has a richer, more layered taste.

What Is the History of Remoulade Sauce?

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.

Can I Use a Blender Instead of A Food Processor?

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.

Can You Make It Healthier?

For mayonnaise-based dips, I prefer the texture and flavor of full-fat mayo. However, you can use reduced-fat mayo if you like. To cut calories and fat while keeping the creaminess, try swapping some of the mayo for Greek yogurt.