James Peterson

Method 2

Using a Blender Alone

Preparation info
  • Yield:

    1 cup

    • 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. 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 th