Celeriac Rémoulade

There are two things I will say immediately about celeriac rémoulade: it should be properly pokey with mustard, and it does require you to make mayonnaise from scratch. Although you can cheat by adding the usual gang to some shop-bought mayonnaise, strangely I think I am letting the side down if I do it here. I do feel you can hurt ingredients’ feelings once they know what they are going to be part of.

This is very good with cold chicken, and certainly a star player in the