Silky Green Herb Sauce
Fresh spinach, basil, parsley, chives, and tarragon are quickly blanched to lock in emerald color, then blended with celery and shallots and passed through a fine sieve for a glossy, restaurant-style sauce.
Equipment
- 1 | Large pot | for blanching
- 1 | Ice bath bowl |
- 1 | High-speed blender |
- 1 | Fine-mesh sieve |
- 1 | Spatula |
- 1 | Squeeze bottle | optional for plating
Ingredients
- 4 | cups | spinach leaves |
- 1 | cup | fresh basil |
- 0.5 | cup | parsley |
- 0.25 | cup | chives |
- 2 | tbsp | tarragon leaves |
- 2 | stalks | celery |
- 2 | | shallots |
- 0.5 | cup | light stock or oil |
- 1 | tsp | salt | to taste
Instructions
- Wash and dry all greens and herbs thoroughly.
- Roughly chop the celery and shallots.
- Blanch the greens and herbs in boiling water for 15-20 seconds.
- Shock immediately in an ice bath to stop cooking.
- Drain and squeeze out excess water from the greens.
- Blend greens, celery, shallots, and stock or oil until completely smooth.
- Pass the mixture through a fine-mesh sieve, pressing with a spatula.
- Season with salt and transfer to a squeeze bottle for plating.
Notes
Use immediately or refrigerate up to 2 days.
Stir before using if the sauce separates.
Blanch briefly only to preserve bright color.
Strain thoroughly for the silkiest texture.
Stir before using if the sauce separates.
Blanch briefly only to preserve bright color.
Strain thoroughly for the silkiest texture.