Cookwares

• Saucepan
• Mandoline
• Grater

Method

1. 1Step : Peel the celeriac and grate it into thin matchsticks using a mandoline.
2. 2Step : Toss the celeriac with a little salt and the lemon juice to draw out the water.
3. 3Step : Cook the two eggs in a saucepan of boiling water for 9 minutes.
4. 4Step : Run them under cold water, peel them, and separate the yolks from the whites.
5. 5Step : Mash the egg yolks in a bowl into a paste, then add the raw egg yolk.
6. 6Step : Whisk in the mustard and oil just like making a mayonnaise. Finish with the vinegar. Season with salt and pepper.
7. 7Step : Toss the celeriac with the sauce and chill in the fridge for 30 min before serving.
8. 8Step : Peel and cut the apple into matchsticks at the last minute, and place them on top of the rémoulade. Serve.