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.
Please enter a valid email address.
Well played. You deserve a cookie.
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll give you everything you need to eat and live better—including recipes, how-tos, and exclusives and great gift ideas from our kitchen and home shop.