This is part of our mise en place at the restaurant. We mix it with mayonnaise (page 175), serve it straight up with potatoes or fish, or use it to punch up sauces, soups, stews, or anything raw like tartare. Do not use woodsy herbs like rosemary, thyme, or sage in this purée, and be sure to wash all of your herbs well.
Recipe information
Yield
Makes 2 cups (500 ml)
Ingredients
1 bunch chervil
1 bunch chives
1 bunch flat-leaf parsley
1 bunch tarragon
1 bunch watercress, blanched and chilled in an ice bath
Squeeze of fresh lemon juice
2 teaspoons neutral oil
1/2 cup (125 ml) water
Pinch of salt
Preparation
Step 1
In a food processor, combine the herbs, watercress, lemon juice, oil, and water and process until smooth. Season with the salt.
Step 2
Store in a tightly sealed container for up to a week.
Reprinted with permission from The Art of Living According to Joe Beef by Frédéric Morin, David McMillan & Meredith Erickson, copyright © 2011. Published by Ten Speed Press, a division of Random House, Inc.
