Celeriac Rémoulade

Peel and julienne the celeriac into matchsticks roughly 3mm × 5cm, or grate coarsely on a box grater. Toss immediately with the fine sea salt in a large bowl to prevent browning. Measure and prepare all remaining ingredients.

Let the salted celeriac stand for 15 minutes, then squeeze firmly in a clean kitchen towel to remove as much liquid as possible. Set aside.

Whisk the egg yolks, 1 tbsp Dijon mustard, and white wine vinegar together in a medium bowl until pale and slightly thickened, about 1 minute.

Add the neutral oil in a very thin, steady stream, whisking constantly, until the mixture emulsifies into a thick, glossy mayonnaise — if it tightens too much, add a few drops of cold water to loosen it.

Whisk in the lemon juice, lemon zest, the remaining 1 tsp Dijon mustard, chopped capers, sugar, and white pepper until fully combined and smooth.

Fold the squeezed celeriac into the rémoulade sauce, turning thoroughly until every strand is well coated.

Cover and refrigerate for at least 30 minutes to allow the celeriac to soften slightly and the flavours to meld.

Taste and adjust seasoning with lemon juice, salt, or pepper. Scatter over the chopped flat-leaf parsley just before serving, alongside crusty bread or as part of a charcuterie spread.