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Export 11 ingredients for grocery delivery
Step 1
Peel the celeriac, then cut it into very thin strips; you can use a food processor or julienne cutter, or cut it into 1.mm-thin slices, stack these on top of each other and cut into batons of a similar thickness. As you work, periodically squeeze the lemon juice on top of the cut celeriac, to stop it discolouring.
Step 2
Rinse the celeriac in cold water and place in a bowl.
Step 3
Add whole grain mustard
Step 4
Add Sherry vinegar and leave for 20 min
Step 5
Add olive oil mayonnaise and season to taste.
Step 6
Finely cut chives or spring onions and add to the remoulade.
Step 7
Place egg yolk, lemon juice, vinegar, mustard, salt and pepper in a food processor. Blend until combined (for about 30 seconds).
Step 8
With the food processor running, pour olive oil into the mixture in a very thin (and slow-moving) stream. Continue to blend until it has thickened. If your mayonnaise is too thick, add a little water to thin it out.
Step 9
If using a blender add all ingredients and 2 tablespoons of cold water.
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