Rémoulade de céleri-rave

Celeriac Remoulade

serves 6

MUSTARD MAYONNAISE

2 egg yolks

1 tablespoon white wine vinegar

1 tablespoon Dijon mustard

125 ml (4 fl oz/½ cup) light olive oil

juice of 1 lemon

2 celeriac, trimmed and peeled

2 tablespoons capers

5 cornichons, chopped

2 tablespoons finely chopped parsley

To make the mayonnaise, whisk together the yolks, vinegar and mustard in a bowl or food processor. Add the oil, drop by drop from the tip of a spoon, whisking until it begins to thicken, then add the oil in a thin stream. (If you’re using a processor, add the oil in a thin stream with the motor running.) Season. If necessary, thin with a little warm water.

Place 1 litre (35 fl oz/4 cups) water in a bowl with half the lemon juice. Grate the celeriac and add to the bowl. Bring a pan of water to the boil. Add the remaining lemon juice. Drain the celeriac and add to the pan for 1 minute, then drain and cool under running water. Pat dry with paper towels and toss with the mayonnaise, capers, cornichons and parsley.