Parsley And Vinegar Sauce Recipe - Cooking Index
Parsley And Vinegar Sauce Recipe - Cooking Index
| 1 cup | 40g / 1.4oz | Packed parsley leaves - (aprox 1 once), washed and dried |
| 1 tablespoon | 15ml | Extra-virgin olive oil |
| 1 | Garlic - peeled | |
| Salt and freshly ground black pepper | ||
| 1/3 cup | 78ml | Sherry vinegar or other good - fairly mild vinegar |
1. Place the parsley in a food processor, along with the oil, garlic, a healthy pinch of salt and about 1/4 teaspoon of pepper. With the machine on, drizzle the vinegar through the feed tube until the parsley is pureed.
2. Add a tablespoon of water and pulse the machine on and off a couple of times; taste.
The mixture should taste sharp, but not overpoweringly so. If it seems too sharp, add a little more water; the texture will be quite loose, something like thick orange juice. Taste and add more salt and pepper if necessary.
Pass the sauce at the table.
Yield: about 1 cup
Source:
The Good Housekeeping Illustrated Cookbook
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