Parsley SauceThis parsley sauce recipe uses a basic white sauce. It's very easy to make. You can use fresh parsley, frozen or dried. Four tablespoons fresh chopped parsley, 1 tablespoon of dried or 2 tablespoons of frozen. White sauce is the basis of many different sauces, once you've mastered it, you have multiple choices.
Parsley Sauce
1 ½ oz (40g) butter Melt the butter in a heavy pan. Remove from the heat and stir in the flour – get all the lumps out by pressing with a wooden spoon. Cook over a low heat, stirring constantly for about 2 minutes. This is your roue. Remove the pan from the heat and gradually add the milk. Pour a little at a time and whisk with a balloon whisk so that the mixture gradually gets runnier. Season with salt and pepper. Return the pan to the heat and stir constantly whilst the sauce thickens. Cook for about 10 minutes and keep stirring. Add the parsley after about 8 minutes, stirring well to mix through. You could add 6 oz (150g) grated hard cheese to make a cheese sauce instead of the parsley. Parsley is the taste of summer I think - it's excellent with the fish and some new potatoes, peas, broad beans - summer vegetables. It's good to ring the seasons, but you can freeze your parsley for use during the winter if you want to. Just chop it up and pack it into ice cube trays, then cover with water. Freeze until solid and turn the cubes out into poly bags or boxes to store. One cube is equal to about 1 - 2 tablespoons of fresh - it's a way of getting parsley out of season which I think is better tasting than dried.
Coronary Heart Disease is a major killer. Click here to read about the health benefits of fish and how easy it is to increase the amount you eat. How fish in your diet helps you avoid coronary heart disease
50 Fish and Seafood Soup Recipes
Parsley Sauce - to Sauce Recipe Index
|
