|Mayonnaise||7 Tablespoon (Use A Good-Quality)|
|Dijon mustard||3 Tablespoon|
|Lemon juice||1 Tablespoon (Extracted From 1 Fruit)|
|Celeriac||23 Ounce (Use 1 Small Sized, About 650 Gram Or 1 Pound, 7 Ounce)|
|Toasts||10 (To Serve)|
|Watercress||1 Cup (16 tbs), dressed (To Serve)|
1. In a bowl, mix the mayonnaise, mustard and lemon juice together with a generous sprinkling of salt and some freshly ground black pepper. Stir well to form a sauce.
2. Peel and quarter the celeriac; then, working quickly, coarsely grate it and stir into the sauce until evenly coated. Serve the remoulade with lots of toast and some dressed watercress. Will keep in the fridge for up to 2 days.