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Ingredients

• 3/4 cups Buttermilk well-shaken
• 2 teaspoons Cornstarch
• 1 pinch Cayenne Pepper
• 1 teaspoon Kosher Salt
• 1 large Egg Yolks
• 1 1/2 teaspoons Extra Virgin Olive Oil
• 1 tablespoonOrganic Parsley leaves flat
• 1 tablespoonTarragon chopped
• 1 Anchovy Fillet rinsed dried and finely chopped
• 1 tablespoon Cornichons chopped
• 1 tablespoon Capers drained and rinsed
• 1 tablespoonShallots finely chopped
• 1/2 teaspoon Dijon Mustard
• 2 teaspoonsOrganic Lemon juice freshly squeezed
• 2 tablespoons Water
• 1 wholeParsley Root (about 1 pound)

Description

Melissas