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Salad

Celery a LA Remoulade

A salad of celery topped with a mustard‑vinegar remoulade dressing.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Chervil and chive match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 370 recipes. Both carry coumarin, which smells sweet, hay. The science ↓

Celery a LA Remoulade

Ingredients

Directions

Prepare

  1. Clean the celery and place it in a salad boat.

  2. In a bowl, combine the shallot, chervil, chives, garlic, salt, and pepper.

Make the sauce

  1. Add the oil, mustard, and vinegar to the mixture.

  2. Stir until the sauce is smooth.

Serve

  1. Serve the sauce over the celery.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Chervil + chivetop 1% of all pairs
    Smell alikestrong
    Cooked together370 recipes

    Shared aroma: coumarin (sweet, hay).

  2. Shallot + cherviltop 1% of all pairs
    Smell alikestrong
    Cooked together266 recipes

    Shared aroma: coumarin (sweet, hay).

  3. Shallot + chivetop 1% of all pairs
    Smell alikestrong
    Cooked together450 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  4. Shallot + mustardtop 1% of all pairs
    Smell alikestrong
    Cooked together859 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  5. Chive + garlictop 1% of all pairs
    Smell alikestrong
    Cooked together1,149 recipes

    Shared aroma: coumarin (sweet, hay).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Oil
Forms the body of the emulsified sauce, giving it richness and a smooth, creamy texture.
Mustard
Acts as an emulsifier that helps oil and vinegar stay blended, and adds sharp flavour.
Vinegar
Adds acidity that brightens the sauce and balances the richness of the oil.
Shallot
Contributes a mild, sharp onion flavour to the sauce.
Garlic
Adds pungent aromatic flavour to the sauce.

The step that matters

Stir until the sauce is smooth. Oil and vinegar naturally separate. Mustard helps bind them, but the sauce must be stirred thoroughly so the oil is finely dispersed; otherwise it looks broken and greasy.

Swap the clove

How well each one fits the dish's main ingredients (celery, shallot, chervil, chive, garlic, pepper, mustard):

  1. Capersfits better
  2. Tarragonfits better
  3. Parsleyfits better
  4. Clovethe original

Fit is the average pairing score against celery, shallot, chervil, chive, garlic, pepper, mustard. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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