Parlsey Sauce Recipes

PARSLEY SAUCE

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

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.

TRADITIONAL ENGLISH PARSLEY SAUCE

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.

PARLSEY SAUCE

Steps:

• In a saucepan over medium heat, heat the butter until it bubbles. Whisk in the flour and cook for 2 to 3 minutes, whisking constantly, until the mixture is blond in color. Whisking continually, slowly add the milk. Bring the sauce to a boil and cook until it thickens, about 3 minutes, whisking continually to keep lumps from forming. Add the salt, pepper, nutmeg, and parsley, whisking to incorporate. Season with more salt and pepper if you wish. It can be stored in the refrigerator for up to 2 days. (To reheat, heat 1/2 cup milk in a saucepan over medium heat and stir in the sauce in batches, warming each one through before adding the next.)

IRISH PARSLEY SAUCE

Steps:

• Gently melt the butter in a saucepan (non-stick is easier). Don't let it sizzle.
• Add the flour, salt, and white pepper (black pepper at a push, but you'll be able to see black specks in the sauce).
• Stir, over gentle heat, with a wooden spoon for a few minutes to let the flour cook and to amalgamate everything. If you don't cook it long enough at this stage, the sauce will taste floury.
• Add a little milk to the flour and butter mix (you have now made a roux) and stir again. When it is amalgamated, add a little more milk and mix again. Add more milk, little by little, until you have a thickish creamy sauce. Cook the sauce for 5 minutes over gentle heat, stirring to stop it sticking. If you get lumps, press them with the wooden spoon against the side of the pan to mash them. If you need to, use a whisk, but be careful not to scratch a non-stick pan. Taste and adjust for seasoning.
• For a richer sauce, add a little hot sauce to a raw egg yolk in a cup, mix well, then reintroduce into the main sauce.
• Add the parsley, stir and serve immediately.

PARSLEY SAUCE

Steps:

• Place the parsley and a half-cup of broth in a food processor. Process for one minute. Scrape mixture into a two-cup glass measure.
• Combine the remaining broth with the cornstarch and stir into the parsley mixture. Cover tightly with microwave plastic wrap. Cook at 100 percent for four minutes.
• Uncover. Stir in salt. Allow to cool slightly. Whip the cream to soft peaks and fold into the parsley mixture. Serve with the demitasse carrot custards.

PARSLEY SAUCE FOR GOAT CHEESE RAVIOLI

Steps:

• In a small bowl, stir together parsley, olive oil, Parmesan, and water; season with salt and pepper.

PARSLEY AND VINEGAR SAUCE

Steps:

• Place the parsley in a food processor, along with the oil, garlic, a healthy pinch of salt and about 1/4 teaspoon of pepper. With the machine on, drizzle the vinegar through the feed tube until the parsley is pureed.
• Add a tablespoon of water and pulse the machine on and off a couple of times; taste. The mixture should taste sharp, but not overpoweringly so. If it seems too sharp, add a little more water; the texture will be quite loose, something like thick orange juice. Taste and add more salt and pepper if necessary. Pass the sauce at the table. Spoon it over grilled, broiled or roasted steaks, pork or chicken.