Dee Dee > wrote:

> I do have dijon. Would you go ahead and make it with the dijon? The same
> amount of dijon?
> My celeriac won't last until I go to the grocery store. (I go once a week -
> per the survey :-) )
>
> a.. 500g celeriac
> b.. 1 red onion, thinly sliced
> c.. 250ml thick mayonnaise
> d.. 3 tbsp coarse grain mustard
> e.. 1 lemon, grated zest and juice of
> f.. a dash of Worcestershire sauce
> g.. 2 tbsp chopped parsley
> h.. freshly ground salt and black pepper

If you want to use this recipe, it really does not matter much if you
substitute or add anything. If, on the other hand, you are interested
in the more or less traditional - and simple - version of céleri
rémoulade, then Dijon mustard is indeed what is usually used. Also,
lose the onion, the parsley, the zest of lemon and the Worcestershire
sauce. Mayonnaise can be replaced with crème fraîche. And salt does
not necessarily have to be "freshly ground".

Victor