Celery Root And Pear Remoulade With Walnuts

Ingredients

• 2 large egg yolks, at room temperature
• 1 tablespoon water
• 1 1/2 teaspoons Dijon mustard
• Salt and freshly ground white pepper
• 3/4 cup vegetable oil
• 6 tablespoons fresh lemon juice
• 1 large hard-cooked egg, finely chopped
• 1 tablespoon finely chopped cornichons or sour gherkins
• 1 tablespoon finely chopped capers
• 1 tablespoon finely chopped parsley
• 1 1/2 teaspoons chopped tarragon
• 1 small garlic clove, minced
• 1/2 cup walnuts
• 1 1/2 pounds celery root, peeled
• 3 firm Bosc pears, peeled
• 1/2 cup celery leaves from the heart

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