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
- 2
- 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
- ½
Preparation method
To make the mayonnaise, place all the ingredients, except the oil, into a food processor and blend until pale and creamy.
With the motor running, pour in enough oil, in a steady stream, until the mayonnaise is thick.
For the Remoulade, place the celeriac, lemon juice, mustard, seasoning and parsley into a large bowl.
Mix together well and stir in the home-made mayonnaise. Season to taste.
Mix to combine and serve.