Céleri Rémoulade (Celery Rémoulade)

Along with Carottes Râpées, this raw vegetable appetizer is one of the most common at lunch.

Serves: 4Hands-on: 15 minutesTotal: 1 hour 15 minutesDifficulty: Easy

Serves: 4


  • 2 lbs. celery, peeled and diced
  • 1 lemon, halved
  • 1 Tbsp. plus 1 tsp. salt, divided
  • 1 cup mayonnaise
  • 1 clove garlic, peeled and minced
  • 3 Tbsp. fresh tarragon, minced
  • 1 Tbsp. drained capers
  • 3 cornichons (gherkins)
  • 1 tsp. ground black pepper


  • Fill a large bowl with ice water. Fill a medium saucepan with water, add 1 tablespoon of salt, and bring to a boil over high heat. Blanch the celery by adding to boiling water for 2 minutes, then removing and plunging in ice water.
  • Put the blanched celery in a large salad bowl, and season with the juice of the other half of the lemon.
  • In a separate bowl, combine mayonnaise, garlic, tarragon, and capers. Cut the cornichons in very thin slices, and add them as well.
  • Add the mayonnaise sauce to the celery slowly, mixing well. Season with remaining salt and pepper. Leave in the refrigerator for at least 1 hour before serving.