Celeriac remoulade with homemade mayonnaise
Prep time less than 30 mins
Cook time less than 30 mins
Serves 2
From Saturday Kitchen
Method
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To make the mayonnaise, place all the ingredients, except the oil, into a food processor and blend until pale and creamy.
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With the motor running, pour in enough oil, in a steady stream, until the mayonnaise is thick.
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For the Remoulade, place the celeriac, lemon juice, mustard, seasoning and parsley into a large bowl.
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Mix together well and stir in the home-made mayonnaise. Season to taste.
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Mix to combine and serve.
Ingredients
For the mayonnaise
- 2 egg yolks
- 2 tsp white wine vinegar
- 1 tsp Dijon mustard
- salt
- freshly ground black pepper
- 300ml/10fl oz vegetable oil
For the remoulade
- ½ celeriac, peeled and grated
- 1 lemon, juice only
- 1 tbsp Dijon mustard
- handful fresh flatleaf parsley, chopped
- salt
- freshly ground black pepper
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