- 1 cup mayonnaise
- ¼ cup Dijon mustard
- 2 tablespoons lemon juice
- 1 tablespoon capers (optional)
- Salt and pepper to taste
- 2 knobs of celery root, peeled and grated (see below for peeling and grating ideas)
My verdict: So good, took me right back to Paris! I used the grater disk on my food processor to grate the celery root, but you could use a grater or mandoline. To peel the root, cut off the top and bottom and peel the sides with a very sharp peeler (something I don't own) or a paring knife. I remember the celeriac remoulade in France having capers, so I tossed some in, that's up to you. And as always, homemade mayo is easy and makes the dish. If anyone has a recommendation for a really good vegetable peeler, please let me know. I have a drawerful of crappy ones.