celery remoulade
Photo Credit: Jennifer Olson

Celery Rémoulade


By Chef Jorge de la Torre, Sarah Moon and Vincent Armada

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celery remoulade

Celery Rémoulade

Course: Dip
Cuisine: French
Keyword: Remoulade
Servings: 4 servings
Calories: 420kcal
Author: Chef Jorge de la Torre, Sarah Moon and Vincent Armada


  • ½ cup mayonnaise
  • ½ cup Greek yogurt whole or 2%
  • tablespoons Dijon mustard
  • 1 teaspoon sea salt plus more to taste
  • 2 tablespoons freshly squeezed lemon juice
  • Freshly ground black pepper, to taste
  • 1 large celery root about 2 pounds


  • Mix together mayonnaise, yogurt, mustard, salt, lemon juice and a few grinds of black pepper.
  • Peel celery root, and grate coarsely.
  • Mix dressing with grated celery root. Taste, and add more mayonnaise, lemon, salt or pepper, if needed.
  • Serve chilled. Can be made up to 2 days in advance and kept in the refrigerator.


Note: Make dressing first; then grate celery root, because it discolors quickly.

Live Naturally is excited to partner with Johnson & Wales University. Vincent Armada, Dean of Culinary Education Jorge de la Torre, and Deanna Fontaine (l to r) developed these recipes. Known as a recognized leader in culinary education, JWU is changing the way the world eats. For info, visit jwu.edu/denver


Calories: 420kcal | Carbohydrates: 78g | Protein: 8g | Fat: 14g | Sodium: 1520mg | Fiber: 8g | Sugar: 27g
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!

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