Ingredients

• 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)