Persillade Sauce | Oregonian Recipes
Try this vibrant sauce on fish.
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Cooking tools:
- Chef's knife
- Cutting board
- Saucepan
- Stove
- Wooden spoon
- Measuring spoon
- Pepper mill
Ingredients
- 2 sprigs fresh tarragon, leaves stripped and stems discarded
- 1 bunch curly parsley, leaves stripped and stems discarded
- 4 tablespoons unsalted butter
- 4 tablespoons cake flour
- 2 to 3 tablespoons white wine
- Juice of 1 lemon (about 2 to 3 tablespoons)
- Water
- Salt
- freshly ground black pepper
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