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Celery Batons


Celery Batons

 Serves 12


  • 175g guacamole, sieved
  • 3g lemon juice
  • pinch salt
  • pinch pepper
  • 30g Millac Gold Double Part A
  • 10g horseradish
  • 100g Millac Gold Double Part B
  • 13g Chardonnay white wine
  • 12 pcs celery sticks (10cm long)
  • 90g chopped tomato (drained)
  • diced chives & tomato, celery leaves to garnish


  1. Mix the sieved guacamole with lemon juice. Season with salt and pepper.
  2. Add liquid Millac Gold Double A and horseradish, season and place in the chiller.
  3. Whip up Millac Gold Double B and the white wine to the desired consistency, add into the guacamole.
  4. Fill the base of the celery stick with drained chopped tomato.
  5. Pipe the guacamole mousse onto the celery sticks and decorate with fried celery leaves and chives