Persllade

Page 247

Cuisine: French | Course Type: Condiments

(1 review)

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Recipe Review

This is one of those deceptively simple recipes. Chopped parsley and garlic with a little lemon --- but make it in a mini processor and it's a gummy mess. Here, Olney lays out the precise technique and the result is perfect. I use it to garnish soup, to finish sauces for fish, vegetables--actually the uses are endless.

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