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)