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Celeriac Remoulade

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  • 1 small Celeriac

  • 4-6 Radishes

  • 1/2 cup Vinegar

  • 1/2 cup Water

  • 2 tbsp Sugar

  • 1 tbsp Mustard seeds

  • 4-6 Eggs

  • Pickle (optional)

  • 1/2 cup Mayonnaise

  • 1 tbsp Wholegrain mustard

  • 1 tsp Dijon mustard

  • 1 tbsp Pickle juice

  • 1 tsp Hot sauce

  • Salt, to taste

  • Pepper, to taste

  • Sweet drop red peppers

  • Bread of your choice

Step 1

Begin by peeling and finely slicing the celeriac into thin, uniform pieces. Set aside.

Step 2 

Slice the radishes into very thin rounds. In a small bowl, create a pickling solution by combining equal parts vinegar, water, and sugar. Add mustard seeds to the mix and immerse the radish slices. Set aside to pickle.

Step 3 

In a large pot, bring water to a boil and cook 4-6 eggs (adjust based on the number of servings) for 6-8 minutes. Once cooked, transfer the eggs to an ice bath to halt the cooking process.

Step 4 

In a spacious mixing bowl, whisk together mayonnaise, wholegrain mustard, Dijon mustard, pickle juice, hot sauce, salt, and pepper. Mix thoroughly.Add the celeriac to the mixing bowl and refrigerate the mixture.

Step 5

Toast your favourite bread and peel and halve the boiled eggs.

Step 6 

Remove the radish slices from the pickling liquid, pat them dry, and set aside.



On a large chopping board or serving platter, arrange the celeriac mix, topping it with the pickled radish and sweet drop red peppers. Serve this vibrant slaw alongside toasted bread and halved boiled eggs.

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