A remoulade sauce is much like what Americans call tartar sauce—it’s creamy with the bite of vinegar and can be served with everything from fried fish to roasted pork. The classic French “celeri remoulade” is celery root salad with this sauce as a dressing.
Traditionally, the root is cut into little batons, or “julienned.” This can be achieved on a mandoline by making thin slices and then cutting them into thin strips.
The sauce base is mayonnaise, but ones from a jar have no taste. Either make your own (see my post “Mayonnaise”) or add a small amount of mustard to a prepared one. And then include finely chopped cornichons and/or rinsed capers to taste and combine with the celery root.
It’s a delicious deli-style salad to serve for lunch or as a side to most anything.