Wash, cut off ends, and pare celery root.
Cut into crosswise slices 1/2 inch thick.
Put into a saucepan with lemon slices.
Pour in enough boiling water to cover.
Cover; bring to boiling; cook 5 to 7 minutes, or until just tender.
Cut slices into sticks about 3/4 inch thick and 2 1/2 inches long.
Put sticks into a shallow dish.
Add enough French dressing to coat evenly.
Chill about 2 hours, turning occasionally.
Blend remaining ingredients together; chill.