Serves 1
Directions
- 1Cut 250 grams of shallots.
- 2Glace the shallots on a medium heat.
- 3Add 4 grams of salt for seasoning.
- 4Deglaze the pan with 100 grams of white wine.
- 5Add one bay leaf.
- 6Reduce this completely.
- 7Add 1 liter of vegetable broth and 700 grams of cream.
- 8Pick 40 grams of parsley and keep the leaves for later.
- 9Add the parsley stems to the sauce and reduce it for 50%.
- 10Once it’s reduced, remove the bay leaf and transfer it into a blender.
- 11Add the parsley leaves and blend it until smooth.
- 12Pass it through a fine sieve and use a ladle to make it a bit easier.
- 13Taste it for seasoning.
- 14Transfer some of the sauce in a saucepan, add a couple of tablespoons of parsley oil and gently mix it.
Ingredients
- 250 grams shallots
- 4 grams salt
- 100 grams white wine
- 1 bay leaf
- 1 liter vegetable broth
- 700 grams cream
- 40 grams parsley
- 2 tablespoons parsley oil
Equipment
knifefrying panspatulablenderfine-mesh sievesaucepanladlespoon
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