A delicious creamy number to be served as a side salad & is deeelicious with Parma Ham / Salmon / on it’s own with a slice of Sourdough, some Avo & an Egg or two.




1 Egg, separated

Pinch of Salt

1tsp Cider / White Wine Vinegar

½tsp Dijon Mustard

115ml Light Olive Oil

Remaining Ingredients: 

1 small Celeriac

50g Capers (optional)

2tbsp White Wine Vinegar

2tbsp Wholegrain / Dijon Mustard

Salt & Pepper


  • Mayo; place the Yolk, Salt, Vinegar and Mustard into a medium – large bowl with a towel underneath – to prevent the bowl flying off your surface – and whisk to combine
  • Verrry slowly add the Olive Oil whilst continuously whisking, this will ensure it doesn’t split, do so until all of the Oil has been combined
  • Using a shape knife remove the rind of the Celeriac*, slice into quarters & grate it (raw). Add to the same bowl as the Mayo. (*Not the easiest vegetable to grate but it’s worth the work-out we promise)
  • Add the remaining ingredients, stir to combine & serve

Serves: 6