Yet another recipe for our spring star herb: chervil.

A coulis is simply a thin fruit or vegetable puree used as a sauce. Maybe you’ve heard of a raspberry coulis, drizzled over a summertime treat? A coulis can be sweet or savory, drizzled over fruit and ice cream or meats and vegetables.

Our recipe for a chervil coulis is especially good on fish filet, chicken, and roasted vegetables, like asparagus, carrots and potatoes.

Super quick to whip up (~15 minutes) and incredibly versatile. You can substitute the chervil for any flavorful herb or green (think basil or arugula).

Chervil Coulis

• 1/2 cup fresh chervil
• 1-2 T oil
• 2 T lemon juice
• Salt & pepper to taste

1. Set aside a few sprigs of chervil for a final garnish
2. Bring a small pot of water to boil, then reduce heat to low.
3. Add the chervil to the hot water and let stand for 1-2 minutes.
4. Strain the chervil and squeeze out excess water.
5. Combine chervil, oil and lemon juice in a food processor or blender and blend until smooth.
6. Season with salt and pepper to taste.