1 celeriac lemon juice For the sauce: 2 egg yolks 1 heaped tsp. Dijon mustard 1/2pt/300ml oil 2 tsp. white wine vinegar 1 Tbs. fresh tarragon, finely chopped 1 Tbs. capers, drained and finely chopped salt and freshly ground black pepper
Instructions
1) Pare and grate the celeriac, preferably in a processor. Transfer to a large mixing bowl and sprinkle over lemon juice.
2) Place the egg yolks in a bowl and add mustard. Beat together with an electric whisk. Gradually add oil, drip by drip. When mixture thickens, add oil in a thin stream, still beating, until all is incorporated and mix is thick.
3) Add vinegar, tarragon, capers, and seasoning. Stir in grated celeriac, and keep covered in the fridge before serving.
