- 7 tbsp Mayonnaise
- 3 tsp Dijon Mustard
- 1 Lemon Juice
- 650 g Celeriac
- In a large bowl, mix the mayonnaise, mustard and lemon juice together thoroughly with a generous sprinkling of salt and some freshly ground black pepper, so it all becomes one sauce.
- Peel and quarter the celeriac, then, working quickly, coarsely grate it and stir into the sauce until evenly coated. It will keep in the fridge for up to 2 days.
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