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 purées, 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 puréed 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.
|stock or court-bouillon, hot|
|parsley, leaves from|
|salt and pepper||to taste||to taste|
Copyright © 2017 by James Peterson. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.