Celery Root in Mustard Mayonnaise

🛒Ingredients (Grocery List)

• 1 pound Celery Root, thickly peeled and cut into julienne stripe

• Juice of 1/2 Lemon

• 1 Large Egg Yolk

• 1 tbsp Dijon Mustard

• 1 cup of Sunflower or Vegetable Oil

🍴Serves: 4 to 6

⏰Prep Time: 20 min

❄️Chilling Time: 1 hour

🥣Instructions

1. Grate the peeled Celery Root using a food processor or with a cheese grater.

2. Drain the Celery Root julienne in a colander and rinse under cold running water, then pat dry.

3. In a medium bowl, toss the Celery Root with the Lemon Juice.

4. In a small bowl, whisk the Egg Yolk with the Mustard, blend in the oil a few drops at a time to begin, then in a steady stream. Beat in the Vinegar and season with Salt and Pepper.

5. Fold the Mayonnaise into the Celery Root just before serving.

💡Tips

• It’s easier to peel the Celery Root if you quarter it lengthwise first.

• Have all the ingredients for the Mayonnaise at room temperature to keep it from separating as you make it.

• I recommend using Sunflower Oil to make Mayonnaise because the sauce is less likely curdle in the fridge.

• To simplify things, you can replace the homemade Mayonnaise with 1 cup of store-bought Mayonnaise.