Parsley sauce & oil

The parsley oil

30 grams	parsley leaves
150 grams	neutral oil (I use sunflower oil)

First pick enough parsley leaves for 30 grams of leaves. Keep the stems for the sauce. Then transfer the leaves into a blender and also add the neutral oil. I use sunflower oil. Now blend this till the oil is 65 degrees Celsius. It will heat up from the friction. This is going to take a couple of minutes. Then pour it on a sieve that’s lined with a kitchen paper and let it drain for at least a couple of hours in your fridge. I always leave it for at least 12 hours because good things take time.

The parsley sauce

250 grams	shallots
4 grams	salt
100 grams	white wine
1	bay leaf
1 litre	vegetable broth
700 grams	cream
40 grams	parsley

Start by cutting the shallots in half. Then clean them and chop them. Now pour a drizzle of oil in a hot pan and glaze the shallots on a medium heat. Add the salt for seasoning and to help softening the shallots. Then deglaze the pan with the white wine and also add the bay leaf. Reduce this completely. Once that’s done add the vegetable broth and the cream. Then pick the parsley and keep the leaves in your fridge for later. The stems you can add to the sauce together with the stems from the parsley oil. Now reduce the sauce for 50%. Once it’s reduced remove the bay leaf and transfer it into a blender. Then also add the parsley leaves and blend it into a smooth sauce. The colour must best completely green, otherwise continue blending. Now pass it through a fine sieve and use a ladle to make sure you don’t waste a single drop of this delicious sauce! Then taste it for seasoning.

To finish the sauce add a couple of tablespoons of the parsley oil with the parsley sauce. Mix it gently and then it's ready to be served!

Recipe used in crispy potato & caviar dish