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Braised Celery with Dijon Mustard Sauce


  • Olive oil
  • 12 ounces celery ribs, trimmed to about 6 inches
  • 1 small shallot, minced
  • 1 cup chicken stock
  • ¼ cup of sweet white wine like Riesling or vermouth
  • 2 heaping tablespoons dijon mustard or grainy mustard
  • 2 tablespoons red wine vinegar
  • 2 tablespoons lemon juice
  • ½ cup extra-virgin olive oil


  1. In a large skillet heat olive oil over medium-low heat. Add the celery and cook 1 to 2 minutes, turning once.
  2. Add minced shallot, stock, and a splash of white wine or vermouth.
  3. Cover the pan and gently simmer on low until celery is translucent and fork-tender.
  4. While the celery cooks, make the sauce. Whisk together dijon mustard, vinegar, and lemon juice.
  5. Remove celery from pan and transfer to plates.
  6. Strain the braising liquid. Add the shallots to the dressing.
  7. Stir in 1/2 cup extra-virgin olive oil. Drizzle celery with sauce and serve.