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.

a Whole Foods Market Customer
  • 1 Comment

1 Comment

hardlikearmour January 4, 2012
What was the final product you had like? Did it have flecks of parsley in it, or was it uniform in color and texture? If you want it totally smooth and uniform you probably need to strain it with a fine mesh strainer or some cheesecloth. You could strain part of it, and decide which way you prefer it before you commit, too.
Recommended by Food52