- Blender (Essential for creating smooth sauces or purees from vegetables)
- Cutting board (Basic kitchen tool needed to prepare ingredients like watercress and parsley)
- Kitchen knife (Needed to chop vegetables, herbs, and possibly crack eggs)
- Mixing bowl (Used for mixing egg mixture and combining other ingredients)
- Measuring cups and spoons (To accurately measure dry and liquid ingredients)
- Strainer or sieve (Useful for straining watercress to remove excess water and achieve consistent texture in sauces)
- Non-stick frying pan (For cooking eggs with minimal sticking, ensuring even cooking)
- Saucepan (Essential if making parsley sauce from scratch using fresh ingredients for simmering and reducing)
- Egg separator or egg divider (Optional for separating eggs easily)
- Whisk (Useful for beating eggs and incorporating air into mixtures)
- Potato masher or fork (Alternative option if using mashed potatoes as a thickener instead of flour, to achieve desired texture in sauce)
10 large eggs (preferably local farm eggs), room temperature
2 tablespoons plus 1/2 teaspoon coarse kosher salt
1 small garlic clove, thinly sliced
2 tablespoons boiling water
1/4 cup coarsely chopped watercress
1/4 cup coarsely chopped fresh Italian parsley
1/8 teaspoon cayenne pepper
1/2 cup extra-virgin olive oil
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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