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
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.
