Céleri Rémoulade is a classic French appetizer, featuring crisp celery stalks coated in a tangy, creamy sauce. It's a refreshing dish and a good recipe for celery, perfect for summer gatherings or picnics. With a rémoulade, chilled vegetables are typically served in thin strips, then tossed with the creamy sauce, made here with mayonnaise, sour pickle, capers, and parsley. The combination of flavors is delicious, and this celery-based version is quite versatile. It can be enjoyed on its own, as a side dish to grilled meats or fish, or as a topping for sandwiches or wraps. Originating in France in the 1600s, “rémoulade” derives its name from the French dialect word “ramolas,” which translates to “horseradish.” This preparation comes from Simple French Cookery, published in 1958. Although some quantities are not specified, you will need a whole bunch of celery, at least.
Cut celery root into julienne strips, and boil for 1 minute to prevent darkening. Cover with French dressing, and place in the refrigerator for 6 - 8 hours. Drain and mix with rémoulade sauce. To make rémoulade sauce, combine the remaining five ingredients, making sure that all moisture has been pressed out of capers and pickle.