Celeriac Remoulade
Cook Time 10 minutes
Servings 1-2
Ingredients
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
Method
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.