CELERY -ROOT RéMOULADE

Celery -Root Rémoulade image

Yield Makes 6 servings (about 3 cups)

Number Of Ingredients 17

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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

Steps:

Whisk together 1/4 cup buttermilk, cornstarch, salt, and cayenne in a small heavy saucepan until smooth. Whisk in yolk, then remaining 1/2cup buttermilk. Cook over moderately low heat, whisking constantly, until mixture comes to a simmer and thickens, 4 to 5 minutes. Transfer to a small bowl.
Whisk in oil, herbs, anchovy, cornichon, capers, shallot, mustard, sugar, lemon juice, and salt and pepper to taste. Chill rémoulade, covered, at least 30 minutes.
Whisk water into rémoulade to thin and toss with celery root.