Celeriac remoulade

1. For the remoulade, make mustard mayo by putting the egg yolk into a bowl with 1 tsp mustard and some salt and pepper. Add the oils little by little, beating all the time, either with a wooden spoon or an electric whisk. The mixture will thicken as you go. Add a splash of wine vinegar and the rest of the mustard and check the seasoning.

2. Put half the lemon juice and plenty of water into a large bowl. Peel the celeriac, cut into matchsticks then add to the lemon water until needed. Put the drained celeriac, mayonnaise and remaining mustard into a mixing bowl and stir together. Add 1 tbsp white wine vinegar, then taste and add mustard, salt, sugar, lemon juice or more vinegar to taste. 

3. Transfer to a serving dish and serve with charcuterie – meats, rillettes, terrines and salami – and plenty of bread.