Green Sauce

Parsley, basil, olive oil, bread cassette, giardiniera, white wine vinegar, anchovies, eggs.

Clean, wash and dry parsley and basil. To preserve the colour of the ingredients, stabilise them at +3°C. Prepare the boiled eggs, drain the anchovies. Cool the cutter and blade even at negative -5/-7°C. Combine all the ingredients and blend them by pouring in oil. Carry out the operation quickly and without letting the ingredients heat up and oxidise. Then place the sauce in pre-cooled glass jar, cover with oil and use vacuum machine to extract the oxygen in the jar. Cool again to +3°C.

MultiFresh® Next is used to cool all necessary ingredients and equipment. This prevents oxidation and colour change of the green leaves. The Delicate +3°C cycle is optimal for stabilising all ingredients and sauce once finished. The sauce can be stored at a positive temperature of +3°C for several weeks and can be deep-frozen in special vacuum trays or bags. The product should not be pasteurised as this would otherwise cause a colour change.