Persllade
Cookbook
Page 247
Cuisine: French
Course: Condiments
Reviews
1 reviews,
average rating 5.0 / 5
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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.