Recipe Parsley Sauce

Discussion in 'Herbs, Spices, Dressings, Sauces and Dips' started by Yorky, May 22, 2019.

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  1. Yorky

    Yorky Uncomfortably numb

    Ingredients

    225 ml milk
    1 tblsp butter
    1 tblsp plain flour, sieved.
    2 tblsp fresh parsley, roughly chopped
    Salt and freshly ground black pepper.

    parsley s.jpg

    Method

    Pour the milk into a saucepan and add the butter and sieved flour. Slowly bring to the boil whisking continuously.

    When the sauce thickens turn the heat down to very low and season. Then whisk in the chopped parsley.

    Simmer very gently for 8 minutes stirring regularly.

    Serve immediately.

    parsley sauce.jpg
     
  2. morning glory

    morning glory Obsessive cook Staff Member

    I'm a great fan. Parsley sauce is great with baked ham or gammon steak - also with white fish fillets. I'm happy to eat it with all kinds of things!
     
  3. Yorky

    Yorky Uncomfortably numb

    I never associated parsley sauce with gammon. I'm too used to mustard. Maybe I'll try it. I still have five gammon steaks in the freezer.
     
  4. The Late Night Gourmet

    The Late Night Gourmet Über Member

    Location:
    Detroit, USA
    Here's something else that would happily accept this sauce:

    full.jpg

    :whistling:
     
  5. epicuric

    epicuric Über Member Staff Member

    Location:
    Shropshire, UK
    We regularly have parsley sauce with baked ham. My wife uses the Delia method as well, buts adds a little powdered mustard to it. Works really well.
     
    TodayInTheKitchen likes this.
  6. Yorky

    Yorky Uncomfortably numb

    I also use the Delia method for cheese sauce (for cauliflower) and to that I add a teaspoon of powdered English mustard.
     
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  7. epicuric

    epicuric Über Member Staff Member

    Location:
    Shropshire, UK
    And Tabasco, apparently.
     
    TodayInTheKitchen likes this.
  8. morning glory

    morning glory Obsessive cook Staff Member

    Here is Larrouse Gastronomique on Parsley sauce:

    fullsizeoutput_4856.jpeg
     
  9. Yorky

    Yorky Uncomfortably numb

    No mention of cod or haddock then?
     
    TodayInTheKitchen likes this.
  10. morning glory

    morning glory Obsessive cook Staff Member

    No - although it is said to be for fish and you use fish stock. I think it is simply saying that its particularly good with salmon and mackerel. This is quite different from what we would call the traditional British parsley sauce made with a béchamel and milk like yours. No milk at all in this one.
     
    Last edited: May 23, 2019
    TodayInTheKitchen likes this.
  11. rascal

    rascal Über Member

    Never will have this sauce again, my mum used to force me to eat it with tripe. Absolutely disgusting.

    Russ
     
    TodayInTheKitchen likes this.
  12. Yorky

    Yorky Uncomfortably numb

    I use to eat this as a youngster although not sure if it was Young's brand.

    young's fish.jpg

    There was one in butter sauce also.
     
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  13. morning glory

    morning glory Obsessive cook Staff Member

    I have some in the freezer. Its not a bad product.
     
    TodayInTheKitchen likes this.
  14. epicuric

    epicuric Über Member Staff Member

    Location:
    Shropshire, UK
    That takes me back to boil in the bag cod in parsley sauce. Back in the seventies my mother rebelled against her farmhouse kitchen upbringing and embraced everything 'convenience food'. The cod wasn't bad, but the tinned new potatoes that accompanied it were truly appalling.
     

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