Parsley and Apricot Oil
⏳ Time
30 minutes
🥕 Ingredients
9
🍽️ Servings
20
Description
Parsley and Apricot Oil
Ingredients
- Parsley - 4.2 oz
- Oranges - 1 piece
- Dried Apricots - 4.2 oz
- Butter - 15.2 oz
- Chopped almonds - 2 spoons
- Garlic - 1 head
- Meyer Lemon Juice - 1 tablespoon
- Dijon Mustard - 2 spoons
- Salt - to taste
Step by Step guide
Step 1
For the first butter, chop one third of the parsley and blend the rest in a blender on the 'Chop' setting with lemon juice. Melt 50 grams of butter, add the chopped garlic, and sauté until it becomes transparent. Transfer to the blender, add mustard, almonds, salt, and 200 grams of butter. Blend on the 'Blend' setting. Combine in a bowl with the remaining parsley.
Step 2
For the second butter, zest the orange and squeeze out the juice. Place the finely chopped dried apricots in a saucepan, pour in the juice, and bring to a boil over low heat. Let it cool. Add the zest and 180 grams of softened butter, then blend until smooth.
Step 3
Wrap both oils in foil like a sausage and chill.
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