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-lb) celery root, peeled and coarsely shredded
Description
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