Serves6 (makes about 3 cups)
- Active Time:20 min
- Start to finish: 1 1/2 hr
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.