Celeriac Remoulade

Cook time 10 minutes
Servings 1-2


Half a bulb of celeriac (peeled and grated)
1 lemon in water, cut in half

Freshly made mayonnaise:
1 tbs Dijon mustard
1 egg yolk
150ml grape seed oil
1 tbs white wine vinegar
salt and pepper

Celeriac Remoulade


Peel the celeriac and cut into quarters, place in a large bowl of water with lemon. Until ready to grate.

Whisk egg yolk and Dijon mustard in a large bowl, gradually add the grape seed oil until its a thick consistency. Add white wine vinegar and season with salt and pepper.

Mix the mayonnaise through the grated celeriac.

Serve as a side salad or an entrée.