Parsley sauce

Yield: 1 servings

Measure Ingredient
1 bunch Parsley; leaves and small stems only
\N \N Water
1 dash Dijon mustard
\N \N Salt
\N \N Pepper
\N \N 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

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