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    Celeriac remoulade

    by Diana Henry

    Serves: 8 with other side dishes


    1 British Blacktail Medium Free Range Egg yolk
    2½ tsp Dijon mustard
    75ml groundnut oil
    75ml light olive oil
    1 tbsp white wine vinegar, plus extra splash if needed
    1 lemon, juice
    1 celeriac
    Pinch of caster sugar, if needed


    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.

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