Description
A vibrant green sauce made by blanching and pounding fresh herbs into a velouté base.
Technical
Chlorophyll preservation via quick blanching followed by mechanical breakdown of cell walls releases pigments and flavor compounds into a protein-stabilized emulsion. The velouté's gelatin content helps suspend particulate matter.
Culinary Significance
Provides both herbal freshness and rich mouthfeel, serving as a versatile accompaniment for poultry, fish, or vegetables.
Science
Primary Reaction
Chlorophyll degradation
Parameters
Temperature
95°C optimal
85°C to 100°C range
Time
10 seconds
5 seconds – 20 seconds
Equipment
BlancherMortar and pestle or food processorFine chinois