blend · herb sauce
★★★ KITCHENPrep 10 minDonckele Herb Oil Finish
Independent adaptation of a publicly published Arnaud Donckele recipe. Not affiliated with, sponsored by, or endorsed by Arnaud Donckele.
Arnaud Donckele's French-Parsley Herb Sauce, from the published recipe.
Ratio
Ingredients
- Parsley — 1 cup blanched (40 g)
- Chives — 1/2 cup (20 g)
- Olive Oil — 1 cup (240 ml)
- Salt — to taste
Method
- This sauce needs a blender — the jar is for storing it, not making it.
- Combine measured ingredients and blend until smooth.
- Taste and adjust salt and acid.
Companion jar
Donckele Herb Oil Finish wants a blender — make it from this page.
The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:
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First run is small.
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Provenance
French sauce specialist awarded Michelin three stars at Plénitude (Cheval Blanc Paris) and previously at La Vague d'Or in Saint-Tropez. Noted for classical saucecraft and reduced jus technique.
More from this kitchenFAQ
Can this go in a shake jar?
No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces — its companion jar is below.
What do the quantities mean?
Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.
Where did this recipe come from?
Adapted from Plénitude herb oil plating sauce (published as “Donckele Herb Oil Finish”). Full citation lives in Provenance.