2000s Recipes + Menus
Celery-Root Rémoulade
Serves6 (makes about 3 cups)
- Active Time:20 min
- Start to finish: 1 1/2 hr
For more recipes inspired by the City of Light, visit our Paris City Guide.
March 2001
- 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
-
Whisk together 1/4 cup buttermilk, cornstarch, salt, and cayenne in a small heavy saucepan until smooth. Whisk in yolk, then remaining 1/2 cup 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.
Cooks' Note: Rémoulade may be chilled up to 1 day.
- Keywords
- city guide,
- paris,
- france,
- vegetable,
- ruth cousineau
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