Comment: Do not grate the celery too thin. Ideally it should be in strands ot 1 to 1.5 mm thick. Some mandolines have a blade just for that.
Incorporate it immediately into the sauce so that it does not blacken. Remoulade sauce includes, depending on sources, herbs (parsley, chives, tarragon), capers and finely chopped pickled gerkins.
1 peeled and grated celery root (1 kg before peeling)
200- g mayo
2 CS heap mustard (Dijon)
2+ tablespoons of lemon juice or good vinegar
1 garlic clove, finely chopped or grated
1 to 2 dashes of tabasco
herbs, capwers, gerkins (opt)
S + P
Prepare the sauce, including a little salt and pepper, then add the grated celery and chives.