Parsley Sauce

This recipe transforms parsley into a vibrant, versatile sauce that complements a variety of dishes. Choose a stock that matches the ingredients you're using, or substitute the stock with milk or cream. The sauce pairs beautifully with roasted or pan-fried chicken, any type of fish, vegetables, potatoes, or gnocchi.

Serves 4 people | prep time 15 minutes |cooking time 15 minutes  

Ingredients:

-               5 cups parsley, roughly chopped

-               4 tbsp butter

-               ¼ cup shallots, chopped

-               1 garlic clove, minced

-               ½ cup all-purpose flour

-               2 cups milk (you can substitute 1 cup of milk with 1 cup of cream for a richer sauce)

-               ½ cup stock (chicken, vegetable or fish)

-               1 tbsp Dijon mustard

-               Juice of ½ lemon

-               Salt, to taste

Instructions:

1.      Blanch the parsley:

-               Bring water to a boil and prepare a bowl of iced water with a slotted spoon.

-               Add the parsley to the boiling water for 30 seconds, then transfer to the iced water.

-               Squeeze out excess water from the parsley, chop roughly, and set aside.

2.      Make a roux:

-               Melt the butter in a pan.

-               Add the shallots and garlic, and sweat them down without any coloration.

-               Stir in the flour to form a paste.

-               Gradually add the milk (and cream, if using).

-               Add the stock of your choice and whisk until smooth.

-               Allow to simmer for 5 minutes.

3.      Finish the sauce: 

-               Place the pressed-out parsley into the blender.

-               Add the sauce and Dijon mustard.

-               Blend on high speed until the sauce is smooth and vibrant green.

-               Pass through a fine sieve into a saucepan.

-               Season to taste and add lemon juice to brighten the sauce.

Bon appétit.

Forough & Le Bon Nosh Team