Céleri Rémoulade

Method

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1. Whisk the egg yolks with the mustard, vinegar and salt until thick and pale.

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2. Add the oil drop by drop at first, whisking constantly, then in a thin stream once the emulsion has taken. It should end up stiff.

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3. Peel the celeriac generously — the outer layer is woody — and cut it into 3 mm matchsticks, working quickly.

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4. Toss the matchsticks with the lemon juice as you go, so they never sit exposed to the air.

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5. Fold the celeriac into the mayonnaise with the pepper. It will look like too much mayonnaise and will not once it sits.

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6. Fold through the parsley and capers.

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7. Leave 30 minutes before serving so the celeriac softens slightly and takes up the dressing.

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Chef’s Tips

• Lemon on the celeriac immediately. It browns in about two minutes.
• Two full tablespoons of mustard. Less and it tastes of nothing.
• Let it sit half an hour before serving.

Common Substitutions & Variations

• A dry vermouth keeps for longer than an open bottle of white wine and is the closer swap than a random white left in the fridge; for an alcohol-free version, use the same amount of stock with a squeeze of lemon.

Pairing Suggestions

• Charcuterie
• Baguette
• A glass of dry white

Storage & Reheating

Refrigerated for 3 days and better on day two. It does not freeze.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.