Do you also find that store-bought celeriac remoulade is drowning in too much sauce? In France, it’s definitely a thing. But don’t worry, I’ve got a quick fix for you—thanks to our friend, the zucchini!
I love celeriac. I sometimes make it from scratch at home, and it’s not that complicated. But let’s be honest, sometimes I’m just too lazy, so I give in and buy a pre-made tub… and I’m always a bit disappointed.
Maybe most people prefer their dishes heavily dressed, and that’s why both caterers and food companies load up on the sauce? But for me, it’s just too much, and if you’re reading this, you probably agree. Phew, glad I’m not the only one in this world of sauce-loving heathens!
Here’s the solution, and it’s super simple:
- Grab a zucchini.
- Peel it if you want to keep this little trick under wraps.
- Leave the skin on if you don’t mind a bit of green in your remoulade.
- Grate it: for this, I prefer to make zucchini spaghetti with a special tool (check out our article on zucchini spaghetti) and then cut them to the right length—it’s a bit neater.
- Mix the grated celeriac and zucchini in whatever ratio you like. I went 50-50, half and half, and it was perfect.
The result? It’s delicious! The extra volume soaks up the excess sauce, just as I hoped, and the zucchini adds a refreshing touch.