Celeriac Remoulade

By OralW

Ingredients

• 1 pound/450 g celeriac (1 medium)
• 1 Granny Smith apple
• 1 egg yolk
• 1 teaspoon white wine vinegar
• 1 tablespoon grainy Dijon mustard
• 1 cup/250 ml grape-seed oil
• Salt and freshly ground black pepper
• Lemon juice, to taste
• 2 teaspoons crushed fennel seed

Preparation

Step 1

Remove the skin from the celeriac, halve the bulb, and slice into very thin julienne slices. Julienne the apple, and toss both in a bowl. In a smaller bowl, whisk the yolk with the vinegar and mustard. Add the grape-seed oil, drop by drop to make a thick mayonnaise. Season with salt, pepper, and lemon juice, to taste. Stir in the fennel seed, and toss with the celeriac to coat. Cover and refrigerate until serving. Cook's Note: Several hours is fine: some would even argue it's de rigueur.