1 small celeriac – about 650g in weight – chopped into small matchsticks or grated matchstick size
7 tbsp of good quality mayonnaise
3tbsp of Dijon Mustard
Juice of 1 Fresh Lemon
Salt and Ground Black Pepper
Mix the mayonnaise, lemon juice and mustard together in a large bowl with salt and ground black pepper.
Peel the celeriac, quarter it and coarsely grate it or chop it into matchsticks and incorporate it into the mayonnaise sauce until the sauce evenly coats the celeriac.
Serve as a side to chicken, barbecued meats, fish or serve on toast with watercress.
Celeriac Remoulade keeps in the fridge up to 2 days.