This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
Remoulade celery with tarragon and mimosa eggs
An even more bistro-style variation on celery remoulade for this recipe, with tarragon remoulade and mimosa eggs.
2,652
25 min.
Easy
1.90 €
4 people
10 IngredientsLast modified on: November 6th 2025
1 celeriac
1 
150 g 
1 tablespoon mustard
2 tablespoons vinegar
2 sprigs 
2 
Times for this recipe
Preparation: 25 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - ⌛ 5 min.
Stage 2 - ⌛ 5 min.
...then grate it, not too finely, and pour it into a salad bowl.
Stage 3 - ⌛ 4 min.
Stage 4 - ⌛ 1 min.
Blend for a few seconds to form the remoulade, then check the seasoning.
Stage 5 - ⌛ 3 min.
Chop 2 hard-boiled eggs fairly finely with a knife.
Stage 6 - ⌛ 1 min.
Mix with the tarragon remoulade.
Stage 7 - ⌛ 2 min.
The mixture
Pour the remoulade over the grated celery and stir.
Stage 8 - ⌛ 2 min.
Finish by adding the chopped parsley, mix one last time, and your celeriac remoulade with tarragon and mimosa eggs is ready.
Remarks
For remoulade, don't hesitate to use a vinegar that's a little out of the ordinary, like sherry vinegar for example.
Keeping: To be enjoyed during the day.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 30 RDI=10 % | 50 RDI=5 % | 170 RDI=30 % | 1,830 RDI=90 % | 7,680 RDI: 90 % |
| Per 100 g | 1 RDI=1 % | 3 RDI=0 % | 10 RDI=2 % | 130 RDI=6 % | 530 RDI: 6 % |
| Per person | 6 RDI=3 % | 10 RDI=1 % | 40 RDI=6 % | 460 RDI=20 % | 1,920 RDI: 20 % |
How much will it cost?
- For 4 people : 1.95 €
- Per person : 0.50 €
Change currency:
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Oil
Like these other recipes: Tournedos Rossini, Steak burger topped with egg, Sausage and mashed potatoes, "Au vert" beef, Spinach and cashew brik rolls, ... See them all 104
Hard-boiled egg
You can get more informations, or check-out other recipes which use it, for example: Very green mixed salad, Lentil and cold-meat salad, Spinach and hard-boiled egg gratin, Spinach parmentier, Leeks in vinaigrette , ... See them all 47
Vinegar
Like these other recipes: Tabbouleh, Pan bagnat, Bruschetta, Broad bean salad with Parmesan, Artichoke hearts forestier , ... See them all 37
Tarragon
Like these other recipes: Chicken breasts with tarragon, Little vegetable omelettes, Pickled gherkins, Filet mignon with mustard and tarragon sauce, Broad bean salad with Parmesan, ... See them all 14
Other recipes you may also like
Vanilla sugar
Almost essential in patisserie, you can find it in expensive little sachets of about 10g. It's necessary to distinguish between the vanilla sugar which really contains vanilla, and vanillin sugar, purely chemical which has never seen a vanilla pod. Here is how to quickly make a whole jar full of your own vanilla sugar. August 12th 2018444 K 15 30 min.
Clarified butter
This is a way of melting butter to eliminate all the impurities. The clarified butter can then be heated without spoiling, and is more digestible. It is ideal for cooking at high temperatures where small black specks would spoil the appearance, or for emulsified sauces like béarnaise or mousseline. June 21th 2017485 K4.2 2 hours 15 min.
Scallops with green asparagus tips and parmesan
In this recipe scallops are fried quickly, then cooked aaparagus tips are added with a sprinkling of parmesan to serve. February 21th 2011258 K4.1 40 min.
How to cook pasta properly
Here is some advice for pasta that's properly cooked and doesn't stick. July 18th 20191.17 M4.4 25 min.
Lettuce "chiffonade"
Chiffonade is a French term meaning "made of rags.", it consists of shredding the heart of a lettuce into thin ribbons. February 21th 2011239 K 15 35 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-03-01)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.