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Parsley Sauce

Canadian.Recipes's picture
Ingredients
  Parsley leaves 1 Cup (16 tbs) (Preferably Italian)
  Onion 1 Small, quartered
  Garlic 1 Clove (5 gm)
  White wine vinegar/Fresh lemon juice 2 Tablespoon
  Hard cooked egg yolks 2
  Dijon mustard 1 Tablespoon
  Granulated sugar 1 Pinch
  Olive oil/Vegetable oil / combination 1 Cup (16 tbs)
  Salt To Taste
  Freshly ground pepper To Taste
Directions

In food processor or blender, place parsley leaves, onion and garlic; process with on/off motion until coarsely chopped.
Add vinegar, egg yolks, mustard and sugar.
Process briefly.
With motor running, gradually add oil, a few drops at a time, then in slow steady stream, through feed tube.
Process until thickened.
Season with salt and pepper to taste and store in covered jar in refrigerator.
Sauce will keep for several weeks.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
European
Method: 
Blending
Dish: 
Sauce
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Onion
Interest: 
Everyday
Preparation Time: 
10 Minutes

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