Food Preparation: celery Root Remoulade

1. Whisk together egg yolk and mustard, while whisking slowly pour in the oil (A few drops at a time) to create a thick pale yellow mixture, whisk until thick and creamy, then add lemon juice.
2. Season with salt and pepper, cover and place in the fridge.
3. Peel and thinly slice the celery root, matchstick size, and place in a bowl and add a small amount of lemon juice, pour over a good amount of the rémoulade, season with salt and pepper and sprinkle with freshly chopped parsley.
4. Toss rémoulade and serve.

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