Parsley Emulsion

Preparation info

  • Difficulty


  • Yield:

    1 cup

Appears in


By James Peterson

Published 1991

  • About

Few of us recognize the complex and beguiling aroma and flavor of fresh parsley. In restaurants, it is usually chopped in advance so that it loses its delicacy and takes on the smell of lawnmower clippings. Because of this, chopped parsley, parsley purĂ©es, and this emulsion must be prepared within 15 minutes of serving. Because parsley contains no starch or natural emulsifiers, any sauce based on it must use another thickener that will hold the purĂ©ed parsley in suspension—here, xanthan gum and Ultra-Sperse 3.

This sauce can be used for either fish or white meat such as veal or chicken. It goes especially well with sweetbreads. Unless gelatinous stock is used (which would remain gelled when cool), this emulsion can be served hot or cold.


xanthan gum 0.5 g
ultra-sperse 3 1.25 g
stock or court-bouillon, hot 1 cup 250 ml
parsley, leaves from 1 bunch 1 bunch
salt and pepper to taste to taste


  1. Use an immersion blender to blend the xanthan gum and Ultra-Sperse 3 into the hot liquid. Return the mixture to a simmer in a 2-quart (2 liter) sloping-sided saucepan, whisking all the while. Take off the heat and let cool.
  2. If you’re serving the sauce hot, bring the liquid to a simmer; if serving cold, start with cold liquid. Immediately before serving, add the parsley leaves and purĂ©e with an immersion blender. Strain through a chinois, season with salt and pepper, and serve.