Ingredients

Makes 6 servings (about 3 cups)

　　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

　　

Step 1

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.

　　

Step 2

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.

　　

Step 3

Whisk water into rémoulade to thin and toss with celery root.

　　

Nutrition Per Serving

Each serving about 74 calories and 3 grams fat

　　#### Nutritional analysis provided by Gourmet

　　Cooks' note:

　　·Rémoulade may be chilled up to 1 day.