Celeriac Remoulade

By Lonnie

Ingredients

• 2 medium celery roots
• 2 T lemon juice
• Salt
• 1 egg yolk
• 2 T Dijon mustard
• 1/2 olive oil
• 2 T white vinegar
• Salt and freshly ground black pepper
• Minced parley, capers, snipped chives for garnish

Details

Servings 6

Preparation

Step 1

Peel celery roots thoroughly, removing any deep bits. Cut into julienne strips. Place in a bowl and add lemon juice and salt to taste, probably about a teaspoon. Mix well and let sit for one hour.

Combine egg yolk, mustard, vinegar, salt and pepper, and whip together with wire whisk for a a minute or so. Start adding oil very slowly, whisking constantly until all is incorporated, reaching the consistency of thin mayonnaise.

Food processor: use chopping or blending blade. Put in egg yolk, mustard, vinegar, salt and pepper. Whir for a couple of seconds to mix. Start adding oil through feed tube.

Drain celery root and combine with dressing. May serve immediately. Best to refrigerate overnight.