Veloute Of Parsley With Truffle Oil Recipes

Steps:

• Place the chicken stock and ham in a saucepan and bring to a boil. Remove from heat, let cool, then strain, discarding the ham.
• Meanwhile, bring a large kettle of salted water to a boil. Add the parsley and cook for 1 minute. Drain and immediately plunge the parsley into very cold water to cool. Drain again and pat dry.
• Process the parsley in a blender with 1/4 cup of water until liquefied. Strain through a fine-mesh sieve, using the back of a spoon to push as much of the puree through as possible. Discard the solids and set the puree aside.
• Bring the chicken stock back to a boil. Whisk in the cream, adjust the heat and simmer gently, uncovered, for 15 minutes. Remove from the heat, whisk in 4 tablespoons of the parsley puree and the truffle oil and season with salt and pepper if necessary.
• Before serving, reheat the sauce and use a whisk or hand-held immersion blender to froth it up. Serve with poached eggs, vegetables or fish.

Steps:

• Blanch the parsley, stems intact, for 10 seconds. Drain and cool under cold water and dry on paper towels. Place in a blender along with 1 cup of the olive oil and blend completely.
• Pour the paste into a clean glass jar, add the remaining oil, shake well, cover tightly and refrigerate for 1 day. The herbs will settle to the bottom of the jar. Arrange a coffee filter over another glass jar and use a ladle to carefully pour the parsley oil into the filter. The draining will take forever. The oil can then be used in a vinaigrette, in cold soup or to garnish chicken or fish. It will keep in the refrigerator for 1 week.