17 Ingredients
  • 3/4 cup well-shaken buttermilk
  • 2 teaspoons cornstarch
  • 1/2 teaspoon salt
  • Pinch of cayenne
  • 1 large egg yolk
  • 1 1/2 teaspoons extra-virgin olive oil
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 1 tablespoon chopped fresh tarragon
  • 1 anchovy fillet, rinsed, dried, and finely chopped
  • 1 tablespoon chopped cornichon (French sour gherkin)
  • 1 tablespoon drained capers, rinsed
  • 1 teaspoon finely chopped shallot
  • 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon sugar
  • 2 to 3 teaspoons fresh lemon juice
  • 2 tablespoons water
  • 1 (1-pound) celery root, peeled and coarsely shredded
Nutrition
67
3% daily value
6 servings
                                       
                                            balanced, low-​sugar, gluten-​free
     

Fat

4% 2

Saturated

3% 1

Trans

- 0

Monounsaturated

- 1

Polyunsaturated

- 0

Carbs

3% 9

Carbs (net)

- 8

Fiber

5% 1

Sugars

- 3

Sugars, added

- 0

Protein

6% 3

Cholesterol

11% 33

Sodium

12% 289

Calcium

7% 74

Magnesium

5% 20

Potassium

6% 268

Iron

4% 1

Zinc

4% 0

Phosphorus

17% 118

Vitamin A

2% 20

Vitamin C

8% 8

Thiamin (B1)

4% 0

Riboflavin (B2)

9% 0

Niacin (B3)

4% 1

Vitamin B6

11% 0

Folate equivalent (total)

3% 14

Folate (food)

- 14

Folic acid

- 0

Vitamin B12

5% 0

Vitamin D

1% 0

Vitamin E

4% 1

Vitamin K

33% 39
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