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Valkosipuli-persiljakastike
heinäkuu 19th, 2015
”I did not believe it could be possible, but the trash room’s state is actually worse than last time I made an update about it.””AND actually, I don’t want to talk about it!”
”Instead, I will share a sauce recipe!”
Garlic parsley sauce”Actually, a modified version of béarnaise.”
Raw materials
– 2 yolks
– 1 teaspoon of rice vinegar
– 1 teaspoon of shredded parsley
– 2 small cloves of garlic, or one medium sized
– 125 grams of butter in small cubes
– 1 teaspoon of lemon juiceUtensils
– Kettle
– Knife
– plastic bowl
– whisk
– teaspoons for measuring
”Separate yolks from egg whites to an extra cup. Whites can be used in meringue. Cube the butter.””Add parsley, vinegar and crushed garlic to the yolks.”
”Pour some water to the kettle and put it on the stove to heat.”
”Sauce is heated in the hot water bath while being mixed. Butter cubes are added one at a time until the sauce thickens.”
Lemon juice is added after all the butter cubes have been added and melted to the sauce.
”Sauce is a good dip for potato wedges.”
”Because of its greasiness, I recommend the sauce to be made just on special days.”
”Later I probably share a recipe for vegan macaroni casserole.”
