Parsley Root Remoulade

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

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• 1/2 teaspoon Dijon Mustard

• 2 teaspoons organic lemon juice, freshly squeezed

• 2 tablespoons water

• 1 whole parsley root (about 1 pound)