Herb Sauce
- 2 cups flat-leaf parsley leaves
- 1 cup loosely packed chives, snipped
- 1/2 cup loosely packed chervil leaves
- 1/2 cup loosely packed tarragon leaves
- 2 1/4 cups cold water
- 0.5 gram (1/8 teaspoon) xanthan gum
- 4 teaspoons fresh lemon juice
- Salt
- Freshly ground white pepper
- Bring a large saucepan of salted water to a boil and fill a bowl with ice water.
- Add the herbs to the saucepan and blanch for 15 seconds.
- Drain and immediately transfer the herbs to the ice water to cool.
- Drain, gently squeezing out the excess water.
- Transfer the herbs to a blender.
- Add the cold water and puree until smooth.
- With the blender on, add the xanthan gum and puree until slightly thickened, about 15 seconds.
- Blend in the lemon juice and season with salt and white pepper.
- Use the sauce right away.
flatleaf, chives, chervil, tarragon, cold water, gram, lemon juice, salt, freshly ground white pepper
Taken from www.foodandwine.com/recipes/herb-sauce (may not work)