Description: Parsley sauce is a classic, creamy sauce commonly served with fish, boiled meats, or vegetables. It’s made with a simple white sauce base enriched with fresh parsley, providing a mild and fragrant accompaniment to many dishes.
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Serving Size: Makes about 2 cups (serves 4-6)
Ingredients:
- 2 cups whole milk
- 1 small onion, peeled and halved
- 1 bay leaf
- 4 whole black peppercorns
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- Salt and pepper to taste
- 1/2 cup fresh parsley, finely chopped
Instructions:
Infuse the Milk:
- Place the milk, halved onion, bay leaf, and peppercorns in a saucepan. Heat gently until just before boiling. Remove from heat and let it infuse for about 5 minutes.
Prepare the Roux:
- In another saucepan, melt the butter over medium heat. Stir in the flour to make a roux. Cook for 1-2 minutes, stirring constantly, until the roux is slightly golden but not browned.
Make the Sauce:
- Strain the infused milk into the roux, discarding the solids. Whisk continuously until the mixture is smooth and begins to thicken. Continue to cook for 3-5 minutes until the sauce is creamy and smooth.
Season and Add Parsley:
- Season the sauce with salt and pepper to taste. Stir in the chopped parsley and cook for another 1-2 minutes.
Serve:
- Remove from heat and serve immediately. The sauce can be poured over fish, boiled meats, or vegetables.
