Herb Emulsion

Preparation info

  • Difficulty

    Easy

Appears in

Bentley

By Brent Savage

Published 2010

  • About

Ingredients

  • 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

Method

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.