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Herb sauce

Herb sauce Cook Expert

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Serves 4-6 :
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
1Rinse the herbs, dry with kitchen paper and roughly chop. Wash and cut the spring onions in halves.
2Place 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

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