Parsley and fennel coulis

Parsley and fennel coulis

By
From
French Lessons
Makes
200 ml
Prep
20 mins
Photographer
Steve Brown

Use just parsley, or a combination of parsley and fennel. The fennel fronds are difficult to emulsify when used on their own, but the parsley helps add body. Basil or chives can also be added or substituted.

Ingredients

Quantity Ingredient
2 cups parlsey leaves
2 cups fennel fronds
80ml grapeseed oil
1 tablespoon hot water
salt
pepper

Method

  1. Bring a large saucepan of salted water to the boil, and prepare a bowl of iced water. Blanch the parsley for 1 minute and refresh in the iced water. Blanch the fennel for 2 minutes and refresh in the iced water. When cold, squeeze out the excess water, but leave them damp.
  2. Chop the parsley and fennel roughly and tip into a blender. Add half the oil and whiz to a fine purée. Add the hot water and then slowly trickle in remaining oil until emulsified, in the same way as making a mayonnaise. Taste and adjust seasoning to your liking. The sauce should be silky-smooth and vibrant green. Use immediately at room temperature or transfer to a small container with a tight-fitting lid and refrigerate until ready to use. The emulsion will keep in a sealed container in the refrigerator for up to 3 days.
Tags:
French
France
European
Justin
North
chef
restaurant
basics
how to
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again