Parsley Aioli

Parsley Aioli

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Credit: Richard Rosendale, CMC
Sizzle, Summer 2013


100 grams parsley
400 grams grapeseed oil
118 grams sour cream
Salt, to taste
White pepper, to taste


Method: Blend parsley and grapeseed oil in high-powered blender on high for 2 minutes. Strainoil through coffee filter. Combine 4 oz. parsley oil with 1 cup sour cream; season with salt and white pepper.


Sauce/Dressing/Rub, Sizzle

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