Celery Root Rémoulade

Celery Root Rémoulade
Photo by www.epicurious.com

Ingredients

  • 1 cayenne pepper
  • 1 tablespoon fresh flat-leaf parsley
  • 1 teaspoon shallot
  • 1 1-lb celery root
  • 1 anchovy fillet
  • 2 tablespoons water
  • 1 tablespoon fresh tarragon
  • + 10 more ingredients
    • ½ teaspoon salt
    • 1 large egg yolk
    • 3 teaspoons fresh lemon juice
    • ¾ cup buttermilk
    • 1 ½ teaspoons extra-virgin olive oil
    • ½ teaspoon Dijon mustard
    • 1 tablespoon capers
    • ½ teaspoon sugar
    • 2 teaspoons cornstarch
    • 1 tablespoon cornichon (French sour gherkin)

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. Whi...

View full recipe at Epicurious

Comments

Variations on Celery Root Rémoulade

  • Celery Root Rémoulade
    • 1/4 cup sour cream
    • 1 Tbs. Dijon mustard
    • 1 tsp. grated lemon zest
    • 1/4 cup lightly packed fresh flat-leaf parsley
    • 6 cornichons or sour gherkins
    • +5 other ingredients
  • Celery Root Rémoulade
    • 2 tablespoons crème frache or sour cream
    • 2 small celery roots
    • 1/2 teaspoon bottled capers
    • 1 pinch dried tarragon
    • +4 other ingredients


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