Celery &# 45;Root R moulade

Ingredients

  • 3/4 cup well-shaken buttermilk
  • 2 teaspoons cornstarch
  • 1/2 teaspoon salt
  • Pinch of cayenne
  • 1 large egg yolk
  • 1 1/2 teaspoons extra-virgin olive oil
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 1 tablespoon chopped fresh tarragon
  • 1 anchovy fillet, rinsed, dried, and finely chopped
  • 1 tablespoon chopped cornichon (French sour gherkin)
  • 1 tablespoon drained capers, rinsed
  • 1 teaspoon finely chopped shallot
  • 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon sugar
  • 2 to 3 teaspoons fresh lemon juice
  • 2 tablespoons water
  • 1 (1-pound) celery root, peeled and coarsely shredded
  • Description

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