Celery -Root Rémoulade

Ingredients

• 1 fillet anchovy dried rinsed finely chopped
• 0.8 cup buttermilk well-shaken
• 1 tablespoon capers rinsed drained
• 1 pinch cayenne 
• 1 pound celery root shredded peeled
• 2 teaspoons cornstarch 
• 0.5 teaspoon dijon mustard 
• 1 large egg yolk 
• 1 tablespoon flat-leaf parsley fresh chopped
• 1 tablespoon tarragon fresh chopped
• 2 teaspoons juice of lemon fresh
• 1.5 teaspoons olive oil extra-virgin
• 0.5 teaspoon salt 
• 1 teaspoon shallots finely chopped
• 0.5 teaspoon sugar 
• 2 tablespoons water 
• 1 tablespoon cornichon sour french chopped ( gherkin)
• 1 tablespoon cornichon sour french chopped ( gherkin)

Equipment

• bowl
• sauce pan
• whisk

Directions

1. Whisk together 1/4 cup buttermilk, cornstarch, salt, and cayenne in a small heavy saucepan until smooth.
2. 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.
3. Transfer to a small bowl.
4. 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.
5. Whisk water into rémoulade to thin and toss with celery root.
6. ·Rémoulade may be chilled up to 1 day.
7. Each serving about 74 calories and 3 grams fat
8. Gourmet