Herb Sauce

1. 1

   Bring a large saucepan of salted water to a boil and fill a bowl with ice water.

2. 2

   Add the herbs to the saucepan and blanch for 15 seconds.

3. 3

   Drain and immediately transfer the herbs to the ice water to cool.

4. 4

   Drain, gently squeezing out the excess water.

5. 5

   Transfer the herbs to a blender.

6. 6

   Add the cold water and puree until smooth.

7. 7

   With the blender on, add the xanthan gum and puree until slightly thickened, about 15 seconds.

8. 8

   Blend in the lemon juice and season with salt and white pepper.

9. 9

   Use the sauce right away.

No additional tips available.