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1
First make a mayonnaise as the base for the remoulade.
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2
In a food processor or blender, mix the egg yolk, lemon juice, and mustard, together until smooth.
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3
With the food processor or blender running, add the oil in a very thin stream, until the oil is incorporated into the egg and the mayonnaise is thick.
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4
Cook's Note: If you do not have a blender with an opening on the lid in order to add ingredients, mix by hand with either a hand mixer or whisk, adding the oil one drop at a time until you have added about 1/4 cup; then add the oil in a stream.
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5
Mix in the pickle relish, capers, and parsley, and season with salt, and pepper, to taste.
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6
Peel and grate the celery root.
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7
In order to keep the grated celery root from browning, immediately stir it into the remoulade until incorporated.
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8
Cover the sauce with plastic wrap and store in the refrigerator until ready to use.
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9
Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness.
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10
To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
