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Herb sauce
| Preparation : 5 min | Resting : - |
| Cooking : - | Equipment : |
| Difficulty : | Rating : 0 rates |
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Serves 4-6
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| 8 | g bunch chervil |
| 8 | g bunch tarragon |
| 8 | g bunch chives |
| 2 | small spring onions |
| 1 | tbsp rice vinegar |
| 1 | tsp mustard |
| 50 | ml rapeseed or olive oil |
| 1 | tbsp maple syrup |
| ½ | tsp pink peppercorns |
| 2 | pinches Himalayan pink or sea salt |
| 1 | Rinse the herbs, dry with kitchen paper and roughly chop. Wash and cut the spring onions in halves. |
| 2 | Place all the ingredients in the metal bowl and run the EXPERT programme (without heating) for 1 minute/speed 13. |
© photographs Sandra Mahut
© Hachette Livre (Marabout) 2016
© Hachette Livre (Marabout) 2016
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