Ham and Celeriac Remoulade Recipe - Great British Chefs
Henry Harris pairs dreamy Bayonne ham with a perfectly balanced remoulade in this simply brilliant recipe
Ingredients
- 16 slices of Bayonne ham, or its equivalent from Parma or Serrano
- 1 celeriac, either 1 large or 2 small ones
- 4 egg yolks
- 6 anchovy fillets
- 3 tbsp of Dijon mustard
- red wine vinegar
- 350ml of vegetable oil
- 3 tbsp of capers
- black pepper
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