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Parsley & Mustard Sauce Recipe

An excellent, but rarely-found, sauce to accompany mild cold patés and terrines.

Key Features

  • Suitable for Vegetarians


For 4 people:

- 3 tablespoons (45ml) chopped Parsley

- 1 tablespoon (15ml) Dijon Mustard

- 100ml/3.5 fl oz Water

- 300ml/10 fl oz Walnut Oil

- 100ml/3.5 fl oz Sherry Vinegar

- Salt and freshly-ground Black Pepper


Blanch the Parsley for 30 seconds in boiling water.
Place in a liquidiser with the mustard, water, walnut oil, vinegar and salt and pepper.
Blend until smooth.

Keep in a jar in the fridge if not using immediately, but return to room temperature before serving.

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