How to Cook Cèleri Rave Semillon Rémoulade

Cèleri rave, also known as celeriac, is a knobby, root vegetable with a subtle, earthy celery flavor and a crisp, starchy texture when raw. When paired with Semillon—a white wine renowned for its honeyed citrus notes and smooth acidity—it becomes the foundation of a refined, elegant dish: Cèleri Rave Semillon Rémoulade. This is not your typical potato salad or generic remoulade. It is a French-inspired culinary composition that elevates humble ingredients into a sophisticated appetizer or side dish, perfect for seasonal menus, holiday gatherings, or quiet dinners where flavor nuance matters.

The marriage of celeriac’s earthy depth with the bright, floral qualities of Semillon wine creates a balanced harmony that enhances both the vegetable and the dressing. The remoulade component—traditionally a mayonnaise-based sauce enriched with herbs, capers, and mustard—is reimagined here using Semillon as a key acidic and aromatic agent, replacing vinegar or lemon juice. The result is a dish that is creamy yet refreshing, complex yet approachable.

Mastering this recipe is more than following a set of instructions—it’s about understanding how ingredients interact, how temperature and texture affect perception, and how wine can be more than a beverage but a culinary ingredient. Whether you’re a home cook seeking to expand your repertoire or a professional chef looking to refine your seasonal offerings, Cèleri Rave Semillon Rémoulade offers a compelling opportunity to explore the intersection of French technique, wine culture, and vegetable-forward cuisine.

This tutorial provides a comprehensive, step-by-step guide to preparing this dish with precision and artistry. We’ll walk you through sourcing, prep, technique, and presentation, while addressing common pitfalls and offering expert-level tips to ensure consistent, restaurant-quality results every time.

Step-by-Step Guide

Step 1: Selecting and Preparing the Celeriac

Begin with selecting the right celeriac. Look for a firm, heavy root with minimal soft spots or sprouting. The skin should be rough and brown, almost bark-like, but the flesh beneath should feel dense and solid. Avoid any with large cracks or moldy patches. A medium-sized celeriac (about 1 to 1.5 pounds) is ideal for serving four as an appetizer.

Wash the celeriac thoroughly under cold running water. Use a vegetable brush to scrub away dirt embedded in its crevices. Do not peel it yet. Place it on a stable cutting board and use a sharp chef’s knife to trim off the top and bottom ends, creating flat surfaces so it won’t roll. Stand the celeriac upright and carefully slice away the thick, knobby skin in vertical strips, following the contours of the root. You’ll be left with pale, creamy flesh.

Immediately submerge the peeled celeriac in a bowl of cold water mixed with 1 tablespoon of lemon juice or white wine vinegar. This prevents oxidation, which turns the flesh brown and dulls its flavor. Keep it submerged until ready to use.

Step 2: Julienning the Celeriac

For optimal texture and even dressing absorption, celeriac must be cut into uniform matchsticks—known as a julienne. Use a mandoline slicer set to 1/8-inch thickness for precision. If you don’t have a mandoline, use a sharp knife and cut thin, even slices first, then stack them and slice into thin strips. Aim for 3-inch lengths.

Once julienned, rinse the strips under cold water to remove excess starch, then drain well in a colander. Pat them dry with a clean kitchen towel or paper towels. Moisture is the enemy of texture in this dish—it dilutes the dressing and makes the final product soggy. Allow the celeriac to air-dry for 10–15 minutes after patting. This step is critical.

Step 3: Preparing the Semillon Rémoulade Base

Unlike traditional remoulade, which relies on vinegar or lemon juice, this version uses dry Semillon wine as its primary acid. Choose a high-quality, unoaked Semillon from regions like Hunter Valley (Australia), Bordeaux (France), or Washington State (USA). The wine should be crisp, with notes of green apple, pear, and a hint of beeswax—never sweet or oaky.

In a medium bowl, combine:

• ½ cup high-quality mayonnaise (preferably homemade or artisanal, with no added sugars)
• 3 tablespoons chilled, dry Semillon wine
• 1 teaspoon Dijon mustard (preferably whole grain for texture)
• 1 teaspoon finely grated lemon zest
• 1 tablespoon finely chopped cornichons or gherkins
• 1 tablespoon chopped fresh tarragon
• 1 tablespoon chopped fresh chives
• 1 teaspoon capers, rinsed and roughly chopped
• ½ teaspoon sea salt
• ¼ teaspoon freshly ground white pepper

Whisk the ingredients together until fully emulsified. Taste and adjust: the dressing should be bright, with the wine’s acidity cutting through the richness of the mayonnaise. If it’s too sharp, add another teaspoon of mayonnaise. If too bland, add another teaspoon of Semillon or a pinch more salt.

Let the rémoulade rest at room temperature for at least 20 minutes before using. This allows the flavors to meld. Do not refrigerate yet—cold temperatures mute the wine’s aromatic qualities.

Step 4: Combining and Marinating

Once the celeriac is dry and the rémoulade is rested, gently fold the julienned celeriac into the dressing using a silicone spatula. Use a gentle, sweeping motion to coat each strand evenly without breaking them. The goal is to lightly enrobe, not drown.

After combining, cover the bowl with plastic wrap and refrigerate for at least 1 hour, preferably 2–3 hours. This resting period allows the celeriac to soften slightly and absorb the dressing’s complexity. It will become tender but still retain a pleasant crunch—this is the hallmark of perfect rémoulade.

Step 5: Final Touches and Presentation

Before serving, remove the rémoulade from the refrigerator 20 minutes prior to allow it to come to a cool room temperature. This enhances the aroma of the Semillon and the freshness of the herbs.

Give the mixture one final gentle stir. Taste again and adjust seasoning if needed—often a pinch more salt or a drop of lemon zest brightens the finish.

For presentation, spoon the rémoulade onto chilled plates or into small glass bowls. Garnish with:

• A light sprinkle of flaky sea salt (such as Maldon)
• A few whole tarragon leaves
• A drizzle of extra-virgin olive oil (optional, for sheen)
• Microgreens or edible flowers (like nasturtiums) for color

Serve with chilled Semillon wine in white wine glasses. The pairing is intentional—the same wine used in the dressing should be served alongside to create a layered sensory experience.

Best Practices

Ingredient Quality Is Non-Negotiable

The success of this dish hinges entirely on the quality of its components. Low-grade mayonnaise with fillers or high-fructose corn syrup will overwhelm the delicate balance of flavors. Similarly, a cheap, overly sweet Semillon will turn the rémoulade cloying rather than bright. Invest in a good mayonnaise made with egg yolks, sunflower oil, and vinegar—or make your own. Choose a Semillon labeled “dry,” “crisp,” or “unoaked.”

Temperature Control Matters

Celeriac must be cold when added to the dressing, but the dressing itself should be at room temperature. This ensures even absorption without shocking the vegetable’s texture. Similarly, serving the dish chilled but not icy preserves the wine’s aromatic profile. Ice-cold food dulls taste perception; aim for 45–50°F (7–10°C) when serving.

Texture Is the Star

Unlike coleslaw or potato salad, this rémoulade should never be mushy. The celeriac must retain a slight resistance when bitten—a “crisp-tender” texture. Over-marinating beyond 4 hours can cause the vegetable to become waterlogged. If preparing ahead, store the celeriac and dressing separately until 1 hour before serving.

Wine Selection and Substitutions

While Semillon is ideal, it’s not always available. If unavailable, substitute with a dry Sauvignon Blanc from New Zealand or a Chenin Blanc from the Loire Valley. Avoid Chardonnay—it’s too buttery. Never use cooking wine or fortified wines like sherry. The goal is freshness, not oxidation.

Herb Freshness

Tarragon and chives must be fresh. Dried herbs will not deliver the same aromatic lift. If you must substitute, use 1 teaspoon dried tarragon for every tablespoon fresh, but know that the flavor will be muted. Always chop herbs just before adding to preserve their essential oils.

Avoid Over-Salting

Mayonnaise and capers are naturally salty. Taste before adding salt. It’s better to under-salt initially and adjust at the end. A pinch too much salt can ruin the wine’s delicate balance.

Make Ahead Tips

This dish can be prepared up to 24 hours in advance. Keep the julienned celeriac submerged in acidulated water in the fridge. Store the rémoulade separately in an airtight container. Combine them no earlier than 1 hour before serving. This preserves texture and flavor integrity.

Pairing Philosophy

Do not serve this dish with heavy bread or fried appetizers. It’s meant to be a palate cleanser or a light starter. Accompany it with crusty sourdough slices, toasted baguette points, or even thinly sliced radishes for crunch. The wine pairing should mirror the dressing—dry, aromatic, and chilled.

Tools and Resources

Essential Tools

• Mandoline slicer – for precise, uniform julienned cuts. Look for one with a safety guard.
• Sharp chef’s knife – for trimming and peeling if a mandoline isn’t available.
• Wooden or silicone spatula – for gently folding without bruising the celeriac.
• Medium mixing bowl – glass or stainless steel for easy cleaning and odor resistance.
• Measuring spoons and cups – precision matters in dressings.
• Colander and kitchen towels – for draining and drying the celeriac thoroughly.
• Plastic wrap – for covering during resting to prevent drying.
• Chilled serving plates – pre-chill in the freezer for 15 minutes before plating.

Recommended Resources

For deeper understanding of wine pairing and vegetable preparation, consult these authoritative sources:

• The Flavor Bible by Karen Page and Andrew Dornenburg – an indispensable guide to ingredient synergies.
• On Food and Cooking by Harold McGee – for scientific insight into how vegetables react to acid and cold.
• Wine Folly (winefolly.com) – excellent visual guides to Semillon and other white wine profiles.
• La Cucina Italiana and Le Cordon Bleu techniques – for authentic French preparation methods.
• YouTube channel “ChefSteps” – for video demonstrations of julienning and emulsifying dressings.

Where to Source Ingredients

For premium celeriac, visit farmers’ markets or specialty grocers like Whole Foods, Eataly, or local co-ops. Avoid pre-peeled celeriac—it loses moisture and flavor. For Semillon, visit a reputable wine shop and ask for a “dry, unoaked Semillon under $25.” Look for vintages from the past 2–3 years for peak freshness. If you’re unsure, ask for a tasting sample.

Alternative Tools for Beginners

If you lack a mandoline, use a box grater with the medium holes to create thin shreds, then cut them into strips with a knife. It’s less uniform but still effective. A food processor with a slicing disc can also work—use the pulse function to avoid over-processing.

Real Examples

Example 1: Parisian Bistro Style

In a small bistro in Le Marais, Paris, Chef Marie Lefèvre serves Cèleri Rave Semillon Rémoulade as a starter before her duck confit. She uses a Semillon from Sauternes, which is slightly more aromatic than typical Bordeaux Semillon. She adds a whisper of grated horseradish and a single drop of truffle oil. The dish is plated on a slate slab with a single sprig of wild fennel. Diners often comment on how the wine’s honeyed undertones elevate the earthiness of the celeriac without overpowering it.

Example 2: Modern American Farmhouse

A restaurant in Sonoma County, California, uses organic celeriac from a local farm and a Semillon from the Russian River Valley. Their rémoulade includes a touch of Greek yogurt to lighten the mayonnaise and adds toasted fennel seeds for a subtle anise note. They serve it in small mason jars with a side of toasted walnut bread. The dish is a bestseller during spring and fall, when celeriac is in peak season.

Example 3: Home Cook Adaptation

Home cook Daniel Chen from Portland, Oregon, created a vegan version using cashew-based mayo and a splash of white wine vinegar in place of Semillon when the wine wasn’t available. He added pickled mustard seeds and a pinch of smoked paprika for depth. While not traditional, it earned praise for its creativity and balance. He notes: “The key isn’t the wine—it’s the acidity. As long as you have brightness, the rest follows.”

Example 4: Fine Dining Transformation

At a three-Michelin-starred restaurant in Lyon, the dish is deconstructed: celeriac is slow-roasted until tender, then chilled and shaved paper-thin with a vegetable peeler. The rémoulade is served as a gelée made from reduced Semillon, mustard, and gelatin. It’s plated with edible gold leaf and a single celeriac leaf. This version costs $28 on the menu and is often ordered by wine enthusiasts seeking a culinary echo of the wine’s character.

FAQs

Can I use lemon juice instead of Semillon wine?

You can, but you’ll lose the aromatic complexity that Semillon brings. Lemon juice provides acidity but lacks the floral, honeyed, and mineral notes that enhance the celeriac. If you must substitute, use 2 tablespoons of lemon juice plus 1 tablespoon of dry white wine vinegar and 1 teaspoon of honey to mimic the wine’s body.

Is celeriac the same as celery?

No. Celeriac (Apium graveolens var. rapaceum) is the root of a celery variety grown for its bulbous base, not its stalks. Regular celery (Apium graveolens) is the stalky green plant used in soups and salads. They share a similar flavor profile but are entirely different in texture and culinary use.

How long does Cèleri Rave Semillon Rémoulade keep in the fridge?

It will keep for up to 3 days if stored in an airtight container. However, the texture of the celeriac will soften over time, and the wine’s aroma will fade. For best results, consume within 24 hours. If you must store longer, keep the celeriac and dressing separate and combine just before serving.

Can I make this dish vegan?

Yes. Replace mayonnaise with a high-quality vegan mayo made from avocado oil or sunflower oil (avoid soy-based versions—they can be bitter). Use a vegan-friendly Semillon (some wines use animal-derived fining agents, so check the label). The rest of the ingredients are naturally plant-based.

Why is my rémoulade too thin or runny?

This usually happens if the celeriac wasn’t dried properly before mixing, or if the mayonnaise used is too watery. Always pat the julienned celeriac dry. If the dressing is too thin, add more mayonnaise, 1 teaspoon at a time, until it reaches a creamy, spoonable consistency.

Can I use sparkling Semillon?

No. Sparkling wines have carbonation that will dissolve into the dressing and create a fizzy, unpleasant texture. Stick to still, dry Semillon.

What if I can’t find fresh tarragon?

Substitute with 1 teaspoon of dried tarragon, or use 1 tablespoon of fresh chervil or dill. Neither is identical, but both provide a herbal lift. Avoid oregano or basil—they clash with the wine’s profile.

Can I serve this warm?

Not recommended. The dish is designed to be served cold to highlight the crispness of the celeriac and the freshness of the Semillon. Warming it will dull the wine’s aroma and soften the texture beyond appeal.

Is this dish gluten-free?

Yes, as long as the mayonnaise and wine are certified gluten-free. Most traditional mayonnaises and dry Semillons are naturally gluten-free, but always check labels if you’re serving someone with celiac disease.

How do I prevent the celeriac from turning brown?

Immediately submerge peeled and julienned celeriac in acidulated water (water + lemon juice or vinegar). Keep it covered and refrigerated until ready to use. The acid slows enzymatic browning.

Conclusion

Cèleri Rave Semillon Rémoulade is more than a recipe—it’s a lesson in restraint, balance, and the quiet power of high-quality ingredients. It demands attention to detail, from the selection of the root to the chilling of the plate. But when executed with care, it rewards the cook with a dish that is elegant, memorable, and deeply satisfying.

This recipe bridges the gap between rustic French country cooking and modern culinary sophistication. It teaches us that wine doesn’t belong only in the glass—it can be a transformative agent in the kitchen. And that even the most unassuming vegetable, when treated with respect and paired thoughtfully, can become the centerpiece of a memorable meal.

Whether you serve it at a dinner party, as a light lunch, or simply as a weekend project to refine your technique, this dish will elevate your understanding of flavor, texture, and harmony. Master it once, and you’ll find yourself returning to it season after season—each time with a deeper appreciation for the alchemy of simple ingredients made extraordinary.

So pick up that knobby root, open that bottle of Semillon, and begin. The kitchen is waiting.