Celeri Remoulade

• 1 cup mayonnaise, commercial or homemade
• 1 tablespoon Dijon mustard
• 1/2 teaspoon dry mustard
• Lemon juice to taste
• Coarse salt and freshly ground pepper
• 2 to 4 tablespoons heavy cream
• 1 1/2 to 2 pounds celery root
• 1 tablespoon chopped flat-leaf parsley

1. Combine the mayonnaise, mustards, lemon juice, salt and pepper.
2. Mix and thin with the cream.
3. Peel the celery root and cut into julienne strips about one-eighth inch thick and one inch long.
4. Add the celery root to the mayonnaise and toss well.
5. Leave to marinate in the refrigerator for at least an hour or more before serving.
6. When ready to serve, sprinkle with parsley.

mayonnaise, mustard, dry mustard, lemon juice, salt, heavy cream, celery root, flatleaf parsley

Taken from cooking.nytimes.com/recipes/11662 (may not work)