Persillade mousse liquid sauce (from greens)

Persillade sauce is a refreshing green sauce made primarily from fresh herbs, garlic, and olive oil.

Start by thoroughly rinsing the parsley (50 g) in cold water, then shake off the excess moisture, but do not dry the herbs. After that, coarsely chop it (both the leaves and stems).

In a blender, add half of the prepared herbs, lemon juice (1 tbsp), olive oil (40 g), salt (2-3 pinches), and garlic (2 cloves).

Blend all the ingredients until juices start to release. Then add the remaining herbs and continue blending for another 3-4 minutes to finely chop the coarse fibers.

Next, pour in cold water (3-4 tbsp) and blend the mixture again until a homogeneous emulsion is achieved. If necessary, add 20-30 g of olive oil to reach the desired consistency.

Pass the finished sauce through a sieve to remove larger particles. Finally, stabilize the sauce by adding xanthan gum (⅛ tsp). This will help prevent liquid separation (syneresis) and extend the shelf life of the sauce.

Green sauces without gums last for 3-4 days, while those with xanthan gum can have a shelf life of up to 7-8 days.