Celeriac remoulade with homemade mayonnaise


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

Preparation method

  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 home-made mayonnaise. Season to taste.

  5. Mix to combine and serve.

James Martin recipes from Saturday Kitchen

Less than 30 mins preparation time

No cooking required cooking time

Serves 2

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