Title: Parsley Sauce
Categories: Condiment
Yield: 1 Servings
| 1 | bn | Parsley; leaves and small stems only |
| | | Water |
| 1 | ds | Dijon mustard |
| | | Salt |
| | | Pepper |
| | | Sugar; (if needed) |
Bring pot of lightly salted water to a boil and add parsley. Stir and
cook uncovered for 30 seconds. Remove with skimmer and cool in ice water.
Drain parsley well and puree with 1/4 cup water in blender or small food
processor. Force through a fine sieve. Add mustard and up to 1/2 tsp
additional water to get a smooth, pourable consistency. Season to taste
with salt, pepper and sugar.
(Use only the absolute minimum of sugar to counteract any bitterness.)
Source: Los Angeles Times Food Section, 9/14/95.