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Serve Justine Schofield’s celeriac recipe as a side salad or as an entrée.
Peel the celeriac and cut into quarters, place in a large bowl of water with lemon. Until ready to grate.
Whisk egg yolk and Dijon mustard in a large bowl, gradually add the grape seed oil until its a thick consistency. Add white wine vinegar and season with salt and pepper.
Mix the mayonnaise through the grated celeriac.
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