Horseradish Celeriac Remoulade

Ingredients:-

• 1 celeriac outer skin sliced off and flesh finely grated ( peel using a large knife as you would a squash rather than a potato)
• 1 egg yolk
• 1/4 tsp salt
• Juice and zest of a lemon
• 6 tbsp of rape seed oil
• 1 tsp mustard ( I use wholegrain but traditionally you should use dijon) , but I substitute horseradish to go with the beef
• 2 tbsp of chopped fresh parsley
• Pinch of salt

Method:-

• Beat together the egg yolk, salt and mustard until well mixed
• Finally whisk in the oil and lemon juice
• Stir in the grated celeriac and parsley
• Leave for at least at hour to allow the celeriac to cure and soften