Celeriac Remoulade

Well, this is a classic of French cuisine. Great on a plate of crudity ( with grated carrots in an olive oil and lemon dressing and cooked beetroots with an orange and yogurt dressing). First operation, you need to peel the celeriac, then start cutting it in very small strips…

For the mayonnaise:

• 1 egg yolk
• 1tsp of english mustard ( or dijon)
• Olive oil added little by little
• salt and pepper
• a drizzle of lemon juice
• Whisk until thickened in a large bowl drizzle of lemon at the end…

Put the celeriac thinly sliced in the mayonnaise and fold gently, ready to serve with cold meats, slices of sourdough, pan fried white fish or with other crudities.