English Parsley Sauce Recipes
ENGLISH PARSLEY SAUCE
A nice sauce that is good over salmon, chicken, boiled potatoes, and vegetables. Especially good if you love parsley!
Provided by Sharon123
Categories Sauces
Time 20m
Yield 1 cup
Number Of Ingredients 7
Steps:
- Melt the butter in a saucepan, blend in flour and milk. Stir until smooth and cook until it thickens, about 5-7 minutes. Salt and pepper to taste. Just before serving, add in parsley and finely chopped hard boiled eggs. Sprinkle in a little nutmeg. Enjoy!
- This is good over fish, chicken, potatoes and vegetables.
Nutrition Facts : Calories 1331.4, Fat 119.7, SaturatedFat 72.6, Cholesterol 684.4, Sodium 1200.2, Carbohydrate 36.4, Fiber 0.9, Sugar 0.6, Protein 31.6
TRADITIONAL ENGLISH PARSLEY SAUCE
A classic parsley sauce is so easy to make and pairs beautifully with ham, fish or vegetables. Learn how to make this English classic!
Provided by Helen Best-Shaw
Categories Sauces
Time 15m
Number Of Ingredients 8
Steps:
- Remove most of the stalks, and then finely chop your parsley.
- Melt the butter in a medium saucepan over a mid to low heat. Once the butter is melted add the flour.
- Stir the flour in, until you have a thick paste or roux. Then cook for a few minutes stirring all the time. Cook the roux thoroughly. Otherwise, the sauce may taste of flour.
- Gradually start to add the milk, a little at a time, stirring it in well to make a smooth paste after each addition. As the paste turns to a sauce, you can add more milk each time.
- Bring to a simmer for a few minutes so the sauce thickens. Keep stirring all the time. Make sure you scrape the sides and bottom of the pan where the sauce will thicken faster, to ensure an even consistency and avoid burning.
- Stir in the freshly chopped parsley and season with pepper and salt to taste. If you are using mustard, lemon or cream, add these at this stage.
- The sauce will keep warm in the pan for 15-20 minutes. If you need to leave it for longer, place a circle of buttered parchment or greaseproof paper on the top, to stop a skin forming.
Nutrition Facts : Calories 107 kcal, Carbohydrate 8 g, Protein 3 g, Fat 7 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 20 mg, Sodium 74 mg, Fiber 1 g, Sugar 3 g, UnsaturatedFat 3 g, ServingSize 1 serving
PARSLEY SAUCE
This flavorful parsley sauce comes from Darina Allen's "Forgotten Skills of Cooking" and accompanies her Irish Bacon and Cabbage recipe.
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes
Yield Makes enough for 12 to 15 servings
Number Of Ingredients 7
Steps:
- Place milk, parsley stems, carrot, and onion in a medium saucepan over medium-high heat. Bring to a simmer and season with salt and pepper; let simmer for 4 to 5 minutes.
- Remove saucepan from heat and strain; discard solids. Return milk to saucepan and bring to a boil over medium-high heat. Whisk in roux until mixture is thick enough to coat the back of a spoon; season with salt and pepper. Add chopped parsley and reduce heat to very low; simmer for 4 to 5 minutes.
PARSLEY SAUCE
Versatile sauce that I have very slightly modified from a traditional Welsh recipe. I love this stuff on hot Canadian bacon for brunch.
Provided by Millereg
Categories Sauces
Time 20m
Yield 1 1/4 cups, 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Put the butter, flour and milk in a saucepan.
- Heat, whisking continuously, until the sauce thickens, boils and is smooth.
- Simmer for 1-2 minutes.
- Season to taste and add the parsley.
Nutrition Facts : Calories 88.5, Fat 5.7, SaturatedFat 3.6, Cholesterol 18.3, Sodium 38.9, Carbohydrate 6.5, Fiber 0.2, Protein 3
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