Celeri Remoulade from The Cooking of Provence by Patricia Lousada

Ingredients

• 500–625 g (l–1¼) celeriac
• 2 tablespoons finely chopped parsley, to garnish
• 2 tablespoons Dijon mustard
• salt and pepper
• 1 egg yolk
• 1 tablespoon white wine vinegar
• 150 ml (¼ pint) olive oil (or half olive oil and half sunflower oil)
• 1½ teaspoons salt
• 2 teaspoons lemon juice