photo: Remoulade with celery root

Remoulade with celery root

Remoulade is a cold sauce based on mayonnaise with mustard, chopped herbs, gherkins, capers, etc. In this recipe well make a remoulade with chopped celery and serve with warm shrimps and cherry tomatoes.


  • Celery root
    200 g
  • Curry
    1/4 tsp
  • Parsley
    - to taste
  • Salt
    - to taste
  • Lemon juice
    - to taste
  • Egg yolks
    2 pcs
  • Mustard
    1 tbsp
  • Sunflower oil
    250 ml
  • Shallot
    1 pcs
  • Cherries
    5 pcs
  • Cilantro
    - to taste
  • Olive oil
    1 tbsp
  • Black pepper
    - to taste
  • Sugar
    1 pinch
  • Shrimp
    6-7 pcs
  • Orange juice
    1 tbsp
  • Soy sauce
    2 tbsp
  • Garlic
    1 clove


  • 1. Clean the celery from rough peel, cut out the core of a smooth parallelepiped and cut it into strips.
  • 2. Blanchere celery in boiling water, adding a little salt and lemon juice, for 30 seconds.
  • 3. Discard in a sieve, then spread on a napkin to get rid of the excess of moisture.
  • 4. Shake up yolks in bowl with salt, pepper and mustard. Eggs can be previously cooked within a half to two minutes, this way the yolks will remain runny, but thermally processed.
  • 5. Start to pour drops of oil, continuing to shake. When the body of a sauce begins to form, start to pour more oil.
  • 6. The sauce should be not too thick and not too liquid.
  • 7. When the sauce is formed, add lemon juice and curry.
  • 8. Chop parsley finely.
  • 9. Mix up the sauce, add chopped greens and pour a tablespoon of hot water (this will give the sauce a lighter texture). Mix actively.
  • 10. Mix the sauce with celery.
  • 11. Cover with the film. Send to cold.
  • 12. Cut the cherry tomatoes in halves and fry lightely in olive oil with sugar and salt.
  • 13. Add roughly chopped shallot and chopped cilantro. Cook the onions leaving them a little crunchy.
  • 14. Fry shrimps in olive oil, previously heated with a clove of garlic.
  • 15. 16. Extract the shrimps from the pan, pour them with orange juice and soy sauce. Reduce the amount of liquid a little bit.
  • 16. Mix the finished sauce with shrimps.
  • 17. Put a layer of celeriac with remoulade on the plate, then warm tomatoes with the shallots, then shrimps and, finally, decorate the dish with greens.