🔕 🔔
Loading…

My Basket ()

All questions

To strain or not to strain

I'm making a parsley cream sauce (an attempt to recreate a dish I had at a French restaurant ). The recipe is easy enough and I'm planning on blending the whole thing with my immersion blender - but I don't know whether or not to strain the final product.

asked by a Whole Foods Market Customer almost 6 years ago

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

1 answer 693 views
357b354b 4c02 43ad 8664 b674194054ea  me.pie.cookbooks
added almost 6 years ago

I wouldn't strain. But taste and see. Drain over a clean bowl so you can add back in as much excess liquid as you like.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

Loading…

Reset
Password

  Enter your email below and we'll send you instructions on how to reset your password

Account Created

Welcome!

Logged In

Enjoy!

Email Sent

Please check your email for instructions
on how to reset your password

Successfully logged out

Let's Keep in Touch!

Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.

(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)

Please enter a valid email address.