Celeriac Remoulade – Rozanne Stevens


  • 100ml Avonmore Sour Cream
  • 100ml good quality mayonnaise
  • 3 tbsp Dijon mustard
  • 1 lemon, juice only
  • 1 small celeriac, about 650g/1lb 7oz
  • toast and watercress, to serve


  1. In a large bowl, mix the Avonmore Sour Cream , mayonnaise, mustard and lemon juice together thoroughly with a generous sprinkling of salt and some freshly ground black pepper, so it all becomes one sauce.
  2. Peel and quarter the celeriac, then, working quickly, coarsely grate it and stir into the sauce until evenly coated.
  3. Serve the celeriac remoulade with lots of toast and some dressed watercress. It will keep in the fridge for up to 2 days.
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