Celery Root

(celeri) Remoulade

[Printable Version]

      3 medium celery knobs

      1 cup mayonnaise

      1 tablespoon Dijon or Düsseldorf mustard, or to taste

      Lemon Juice

      l.  Pare the celery knobs well and, using a sharp knife, cut them into slices

about one-sixteenth of an inch.  Cut the slices into strips as thin or thinner than a

toothpick.

      2.  Combine the mayonnaise and mustard and season to taste with lemon

juice.  Thoroughly combine celery and mayonnaise and let stand in the refrigerator until serving time.

Page 40, New York Times Cookbook by Craig Claiborne.  Copyright 1961