Yield: 1 servings
|Parsley; leaves and small stems only
|Sugar; (if needed)
Bring pot of lightly salted water to a boil and add parsley. Stir and cook uncovered for 30 seconds. Remove with skimmer and cool in ice water.
Drain parsley well and puree with ¼ cup water in blender or small food processor. Force through a fine sieve. Add mustard and up to ½ tsp additional water to get a smooth, pourable consistency.
Season to taste with salt, pepper and sugar.
(Use only the absolute minimum of sugar to counteract any bitterness.)
Source: Los Angeles Times Food Section, 9/14/95.
Submitted By KARL LEMBKE On 09-15-95