Method 2

Using a Blender Alone

Preparation info

  • Difficulty

    Easy

  • Yield:

    1 cup

Appears in

Sauces

By James Peterson

Published 1991

  • About

Ingredients

flat parsley 1 large bunch 1 large bunch
flavorful liquid sauce base ¾ cup 185 ml
sucrose esters (optional) 0.5 g

Method

  1. Wash the parsley and pick the leaves, discarding the stems (or save for stock). Dry the leaves in a towel.
  2. Bring the flavorful base and the sucrose esters, if using, to a simmer in a saucepan. Add the leaves and bring the liquid back to a simmer.
  3. Strain out the leaves from the liquid, immediately rinse them with cold water, and return the liquid to the saucepan on the stove.
  4. Put the leaves in a blender. Turn the blender on high and slowly pour in the simmering liquid through the small hole on top. Blend for 15 to 30 seconds. Strain through a medium-mesh strainer. Serve immediately.