Parsley Sauce
Quick Recipes Simple Recipes Easter Recipes Condiments Sauces and Salsa
On May 1st, the barbecue season officially begins (although in Cluj it started a long time ago). This year is more special because it coincides with Easter. If I had to choose one sauce to get me through both situations, it would be this parsley sauce. It goes perfectly with any grilled meat (really anything, including fish), grilled vegetables (zucchini, eggplant, asparagus) but also pairs well with roast lamb or the boiled meat from beef soup. It also works on simple boiled new potatoes or with a piece of focaccia. So this is, my dears, my sauce for May. Or even for this whole summer. For simple or sophisticated moments.
Ingredients
1 bunch parsley (50g including stems)
2 sprigs tarragon (about 1 tablespoon chopped tarragon)
2 green onion stalks
1 garlic clove
zest of 1 small lemon
100ml oil
2 tablespoons lemon juice
1/2 tablespoon tarragon vinegar
salt, black pepper
How to prepare parsley sauce
- Wash and then dry the herbs very well, absorbing them with paper towels so no water remains on them. If you have time, you can let them air dry. Cut the stems from the parsley bunch and pick the tarragon leaves. Finely chop the parsley and tarragon.
- Take about half of the chopped herbs (by eye) and put them in a mortar. Add the garlic, 1/4 teaspoon salt, and grind black pepper. Pound with the pestle until you get a paste. This paste will bind the sauce.
- Add the paste to the remaining chopped herbs, then grate the lemon zest, add the green onion also finely chopped. Mix.
- Gradually add oil just until the herbs are bound together. Use a neutral-flavored oil (it can be neutral olive oil, grapeseed, or sunflower oil).
- Add the lemon juice and vinegar and taste to see if the acidity is to your liking. Transfer the sauce to a narrow container (a tall jar), so that as little sauce as possible is exposed to air, to prevent oxidation. Now the sauce needs to rest at room temperature for at least 1 hour, to let the herbs macerate and the flavors combine. If it sits for a few hours at room temperature, even better. If you want to keep it until the next day, it must be refrigerated.
