Persille Sauce Parsley Sauce Recipes

PERSILLADE SAUCE

Steps:

• Mix together the parsley, onion, cornichons, brine, capers, garlic, sugar, salt and pepper.
• Pour in the olive oil. Mix.
• Slather on roasted meats, veggies, grains or a sanwich.
• Keep covered in refrigerator up to a week.

FIVE-MINUTE PERSILLADE SAUCE

Steps:

• 1. Mix zest, juice, parsley, garlic, olive oil, salt, and pepper together in a bowl. 2. Persillade is delicious over roasted vegetables, roasted fish, dolloped on chicken, pasta, potatoes. Serve immediately.

PERSILLE SAUCE - PARSLEY SAUCE

Steps:

• Melt the butter over low heat.
• Stir in the flour, salt, pepper and parsley.
• Mix until all the lumps are combined (a whisk works best for this and I remove it from the heat until it is well combined. Then I put it back on the heat).
• Allow sauce to thicken and then cook over low heat stirring constantly for about 10 minutes.
• Serve with the Frikadeller.

ENGLISH PARSLEY SAUCE

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.

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.