Celeriac Remoulade

Make the mayonnaise  Recipe   but use lemon juice rather than wine vinegar. Stir in a tablespoonful of French mustard and creme fraiche and season quite carefully if need be with salt, lemon juice and mustard. Put to one side.

Cut the celeriac into three or four thick slices, cut off the skin and then cut into half. Use mandoline to cut into matchstick slices and put in a bowl. If used top and tail the carrots, scrape and also cut into matchsticks and stir into the celeriac.

Add three quarters or so of the celeriac mixture to a second bowl and stir in the mayonnaise. Add more celeriac until you have a good mixture - you probably won't need all the celeriac. Season with some more salt if necessary.