Easy recipe Celeriac Remoulade Recipe

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one large celeriac (about seven hundredg), peeled, finely shredded two egg yolks one teaspoon Dijon mustard (Recipes by ingridients mustard) one quarter cup (sixtyml) lemon juice (Recipes by ingridients juice) one garlic (Recipes by ingridients garlic) clove three hundredml olive oil about one hundredml extra virgin olive oil one bunch, chives (Recipes by ingridients chives) finely chopped one tablespoon wholegrain mustardStep one Place celeriac in a bowl of iced, acidulated water (Recipes by ingridients water) (see note). Set aside for ten minutes to stand. Drain well. Step two Meanwhile, place egg yolks,, mustard (Recipes by ingridients mustard) lemon juice (Recipes by ingridients juice) and garlic (Recipes by ingridients garlic) in the bowl of a food processor and process until well combined. Celeriac Remoulade Recipe. Combine oils in a pouring jug. With the motor of the food processor running, gradually add the oil to the yolk mixture in a thin, steady stream until well combined and mixture is thick and creamy. Season to taste with salt and pepper. Step three Combine chives (Recipes by ingridients chives) and wholegrain mustard (Recipes by ingridients mustard) in a large bowl. Add celeriac and remoulade, and stir to combine. Season to taste. Place in a serving bowl and serve.. Celeriac Remoulade Recipe.