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Celery Root Remoulade Sauce Recipe (Whisked to Perfection)

Special Celery Root Remoulade Sauce Recipe

This quick and zesty Celery Root Remoulade is a creamy, tangy condiment featuring a blend of fresh vegetables, zesty mustard, and spices. Perfect as a side or topping for sandwiches and salads.
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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
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