- 2 egg yolks
- 2 tsp white wine vinegar
- 1 tsp Dijon mustard
- salt
- freshly ground black pepper
- 300ml/10fl oz vegetable oil
- ½ celeriac, peeled and grated
- 1 lemon, juice only
- 1 tbsp Dijon mustard
- handful fresh flatleaf parsley, chopped
- salt
- freshly ground black pepper
- To make the mayonnaise, place all the ingredients, except the oil, into a food processor and blend until pale and creamy.
- With the motor running, pour in enough oil, in a steady stream, until the mayonnaise is thick.
- For the Remoulade, place the celeriac, lemon juice, mustard, seasoning and parsley into a large bowl.
- Mix together well and stir in the home-made mayonnaise. Season to taste.
- Mix to combine and serve.