DESCRIPTION
This condiment is perfect on sandwiches or as a dip for your favorite veggies or bread.
Ingredients
Units
Scale
- 1/2 cup vegetable oil
- 1/4 cup olive oil
- 1 cup packed parsley leaves
- 1/3 cup cold whole milk
- 2 small cloves garlic
- 3/4 tsp. lemon juice
- 1/8 tsp. black pepper
- Salt
Instructions
- In a small bowl, cup, or measuring cup with a spout combine the vegetable and olive oils. Set aside.
- Put the parsley, whole milk, garlic, lemon juice, and pepper into a 2 cup measuring cup. Insert an immersion hand blender into the measuring cup and pulse a bunch of times. This will chop up the parsley and the garlic a bit.
- Add a drop of oil to the parsley and then pulse. (I really mean a drop. Not a drizzle. Just the tiniest tiniest bit). Then add another drop of oil and pulse. And another. Pulse. And another. Pulse. Now run the blender continuously as you transition from drops to the thinnest stream you can manage.
- Move the blender up and down in the measuring cup as you continue to slowly stream in the oil. Stop adding oil and blending when you have a soft sauce. You may not need to use all of the oil.
- Add two pinches of salt. Stir. Taste. Add more salt if needed.