1egg yolfat room temperature, out of the fridge at least 1 hour in advance
50mlwater at room temperature
1/2teaspoonxeres or cider vinegar
Freshly ground pepperabout 2 to 3 pinches
First prepare the mayonniase. Combine mustard, vinegar, egg yolk and whisk together.
Add salt and vinegar, whisk. Add the oil in a slow, steady stream, whisking constantly, until combined.
This is the secret for a succesful mayonnaise : pour oil very slowly in a steady stream and constantly whisk. Then add the same way watter. Set aside.
Peel and quarter the celery root and julienne it on a mandoline or with a sharp knife.
Then it’s better to blanch the celery so that water won’t come out off the celery and make your preparation’s aspect less tasty. For blanching (this is optionnabring water to the boil. Put grated celery for 1 minute in boiling water, drain and dry as much as possible with a dishcloth.
Core and cut the apple (keeping the skiinto quarters and julienne on a mandoline or with a sharp knife.
Toss the celery and apple with the remoulade sauce as soon as they are grated to prevent browning.