James Peterson

Method 1

Using a Drum Sieve

Preparation info
  • Yield:

    2 cups

    • Difficulty

      Easy

Appears in
top 1000Sauces: Classical and Contemporary Sauce Making
Sauces

By James Peterson

Published 1991

  • About

Ingredients

flat parsley 1 large bunch

Method

  1. Pick the parsley leaves and discard the stems (or save for stock). Blanch the leaves for 1 minute in boiling salted water. Drain the parsley in a colander and rinse with cold running water. Gently squeeze dry.
  2. Put the blanched parsley in the blender with the court-bouillon and blend at high speed, stopping every 10 to 15 seconds to scrape the inside of the blen