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Categories:
well-shaken buttermilk cornstarch salt cayenne egg yolk extra-virgin olive oil parsley tarragon anchovy fillet cornichon capers shallot mustard sugar lemon juice water celery root
Viewed: 60 - Published at: 2 years agoIngredients
- 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
Method
- 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 remoulade, covered, at least 30 minutes.
- Whisk water into remoulade to thin and toss with celery root.
