Celeriac Remoulade


  • For the mayonnaise
  • 2 egg yolks
  • 2 tsp white wine vinegar
  • 1 tsp Dijon mustard
  • 300ml vegetable oil
  • Sea-salt and freshly ground black pepper
  • For the remoulade
  • ½ Celeriac, peeled, grated
  • 1 lemon, juice only
  • 1 tbsp Dijon mustard
  • Handful flat-leaf parsley, chopped
  • Sea-salt and freshly ground black pepper


  1. To make the mayonnaise, place all the ingredients, except the oil, into a food processor and blend until pale and creamy.
  2. With the motor running, pour in enough oil, in a steady stream, until the mayonnaise is thick.
  3. For the remoulade, place the celeriac, lemon juice, mustard, seasoning and parsley into a large bowl.
  4. Mix together well and stir in the mayonnaise. Season to taste and serve.