Celeriac Remoulade (TM6)

• 500 g celeriac, peeled, cut in pieces to fit in feeder

Mayonnaise

• 130 g sunflower oil
  of rapeseed oil
• 1 egg yolk, from medium egg
• 1 tsp Dijon mustard
• 1 pinch fine sea salt, or to taste
• 1 pinch ground black pepper, or to taste
• 15 g red wine vinegar