Parsley coulis

Parsley coulis

By
From
Becasse
Makes
500 ml
Photographer
Steve Brown

This is a silky-smooth, vibrant green dressing that is perfect on charcuterie plates or as an accompaniment to beef or venison. It is also lovely with cold and smoked fish.

Ingredients

Quantity Ingredient
2 cups flat-leaf parsley leaves
1 teaspoon dijon mustard
2 tablespoons Roast garlic
200ml grapeseed oil
40ml hot water
salt
freshly ground pepper

Method

  1. Pick the parsley leaves and wash and drain them well. Bring a large pan of salted water to the boil and blanch the parsley for a minute. Refresh in iced water then drain and squeeze out any excess water.
  2. Roughly chop the parsley then put it in a blender. Add half the oil with the mustard and garlic and blitz on high to a fine purée. Add the hot water to emulsify, then slowly trickle in the remaining oil as if making a mayonnaise. Season with salt and pepper and pass the coulis through a chinois or fine sieve.
Tags:
restaurant
Becasse
Justin
North
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