Celeriac rémoulade

Heston Blumenthal At Home, p. 120

Ingredients

  • 300g celeriac
  • 35g wholegrain mustard
  • 1 tsp capers, rinsed, patted dry and finely chopped
  • 25g cornichons, finely chopped
  • Juice of 1 lemon
  • 2 tsp flat-leaf parsley leaves
  • 4 sprigs of tarragon, leaves picked
  • 150g mayonnaise (p.118)
  • Salt and black pepper

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