Parsley Sauce
8h 40m
A simple yet technical way to make everyday parsley into an umami-rich sauce! Great to accompany grilled meat and fish.
Add ½ cup of brown sugar to a large stock pot
Add 1 cup of wild blueberry raisins
Add 2 cups of dry shiitake mushrooms
Add ⅓ cup of soy sauce
Add 2 sheets of 4 inches x 8 inches kombu seaweed
Add 5 L of water
Bring to a boil and let the stock simmer over low heat for 6h until the flavor is concentrated and the liquid coats the back of a spoon. Strain. The mushroom reduction is ready
Cut 1 black garlic head in half and add to a saucepan
Cut 1 garlic head in half and add to the saucepan
Add 2 cups of grapeseed oil
Warm over medium heat until the garlic starts to bubble
Turn the heat to low and cook for 2h to infuse the oil. The garlic oil is ready
The garlic oil is ready
Thinly chop 1 bunch of picked parsley
Trim and thinly slice 1 bunch of scallions
Add 2 garlic confit cloves and 3 black garlic cloves to a mortar and pestle
Add 1 tbsp of the Garlic Oil and use the pestle to make a paste
Add the sliced scallions and mash to break them down
Add the chopped parsley and 1 tbsp of the Garlic Oil
Add 2 tbsp of the Mushroom Reduction
Add lemon zest and juice to taste. Mix to combine
Add salt to taste and mix to combine. The parsley sauce is ready
Enjoy! It goes really well with fish.
Yield ½ cup
Parsley
1 bunch
Black Garlic
3 cloves
Garlic Confit
2 cloves
Scallion
1 bunch
Lemon
1
Mushroom Reduction
Dried Shiitake Mushroom
2 cups
Kombu Seaweed
2 sheets
Wild Blueberry
1 cup
Soy Sauce
⅓ cup
Brown Sugar
½ cup
Water
5 l
Garlic Oil
Black Garlic
1 head
Garlic
1 head
Grapeseed Oil
2 cups
Equipment
Mortar and Pestle
Pot
Sieve