Herb Emulsion

Preparation info

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By Brent Savage

Published 2010

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  • 140 g (5 oz/2 bunches) coriander (cilantro), leaves picked
  • 20 g (⅔ oz) flat-leaf (Italian) parsley, leaves picked
  • 50 ml (1¾ fl oz) extra virgin olive oil
  • hapuka cooking juices
  • 2 teaspoons lemon juice
  • sea salt and freshly ground black pepper


Bring a saucepan of water to the boil. Blanch the herbs for 1 minute. Drain, then refresh in iced water. Drain again. Transfer to an upright blender, add the oil and blend until smooth. Pass through a fine sieve. Gradually whisk in the hapuka cooking juices until combined. Season with lemon juice, salt and pepper. Gently reheat to serve.