Parsley Sauce

0
Serves 1
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Directions

  1. 1Cut 250 grams of shallots.
  2. 2Cut 250 grams of shallots.
  3. 3Cut 250 grams of shallots.
  4. 4Glace the shallots on a medium heat.
  5. 5Glace the shallots on a medium heat.
  6. 6Glace the shallots on a medium heat.
  7. 7Add 4 grams of salt for seasoning.
  8. 8Add 4 grams of salt for seasoning.
  9. 9Add 4 grams of salt for seasoning.
  10. 10Deglaze the pan with 100 grams of white wine.
  11. 11Deglaze the pan with 100 grams of white wine.
  12. 12Deglaze the pan with 100 grams of white wine.
  13. 13Add one bay leaf.
  14. 14Add one bay leaf.
  15. 15Add one bay leaf.
  16. 16Reduce this completely.
  17. 17Reduce this completely.
  18. 18Reduce this completely.
  19. 19Add 1 liter of vegetable broth and 700 grams of cream.
  20. 20Add 1 liter of vegetable broth and 700 grams of cream.
  21. 21Add 1 liter of vegetable broth and 700 grams of cream.
  22. 22Pick 40 grams of parsley and keep the leaves for later.
  23. 23Pick 40 grams of parsley and keep the leaves for later.
  24. 24Pick 40 grams of parsley and keep the leaves for later.
  25. 25Add the parsley stems to the sauce and reduce it for 50%.
  26. 26Add the parsley stems to the sauce and reduce it for 50%.
  27. 27Add the parsley stems to the sauce and reduce it for 50%.
  28. 28Once it’s reduced, remove the bay leaf and transfer it into a blender.
  29. 29Once it’s reduced, remove the bay leaf and transfer it into a blender.
  30. 30Once it’s reduced, remove the bay leaf and transfer it into a blender.
  31. 31Add the parsley leaves and blend it until smooth.
  32. 32Add the parsley leaves and blend it until smooth.
  33. 33Add the parsley leaves and blend it until smooth.
  34. 34Pass it through a fine sieve and use a ladle to make it a bit easier.
  35. 35Pass it through a fine sieve and use a ladle to make it a bit easier.
  36. 36Pass it through a fine sieve and use a ladle to make it a bit easier.
  37. 37Taste it for seasoning.
  38. 38Taste it for seasoning.
  39. 39Taste it for seasoning.
  40. 40Transfer some of the sauce in a saucepan, add a couple of tablespoons of parsley oil and gently mix it.
  41. 41Transfer some of the sauce in a saucepan, add a couple of tablespoons of parsley oil and gently mix it.
  42. 42Transfer some of the sauce in a saucepan, add a couple of tablespoons of parsley oil and gently mix it.

Ingredients

  • 250 grams shallots
  • 250 grams shallots
  • 250 grams shallots
  • 4 grams salt
  • 4 grams salt
  • 4 grams salt
  • 100 grams white wine
  • 100 grams white wine
  • 100 grams white wine
  • 1 bay leaf
  • 1 bay leaf
  • 1 bay leaf
  • 1 liter vegetable broth
  • 1 liter vegetable broth
  • 1 liter vegetable broth
  • 700 grams cream
  • 700 grams cream
  • 700 grams cream
  • 40 grams parsley
  • 40 grams parsley
  • 40 grams parsley
  • 2 tablespoons parsley oil
  • 2 tablespoons parsley oil
  • 2 tablespoons parsley oil

Equipment

knifefrying panspatulablenderfine-mesh sievesaucepanladlespoon