Parsley Root Remoulade
By Chef Andrew Faulkner


3/4 cups Buttermilk well-shaken
2 teaspoons Cornstarch
1 pinch Cayenne Pepper
1 teaspoon Kosher Salt
1 large Egg Yolks
1 1/2 teaspoons Extra Virgin Olive Oil
1 tablespoon Organic Parsley leaves flat
1 tablespoon Tarragon chopped
1 Anchovy Fillet rinsed dried and finely chopped
1 tablespoon Cornichons chopped
1 tablespoon Capers drained and rinsed
1 tablespoon Shallots finely chopped
1/2 teaspoon Dijon Mustard
2 teaspoons Organic Lemon juice freshly squeezed
2 tablespoons Water
1 whole Parsley Root (about 1 pound)


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 rémoulade, covered, at least 30 minutes. Whisk water into rémoulade to thin and toss with Parsley Root.

Servings: 06


Rémoulade may be chilled up to 1 day.