Parsley Sauce

Parsley Sauce
Editor

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A product of traditional British kitchens, parsley sauce is a versatile condiment that goes well on fish, meat, vegetables, and pasta. 

6
Servings
231
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2  Tablespoons  butter
  • 2  Tablespoons  flour
  • 1  Cup  milk
  • 1  Cup  beef or chicken stock, or another type of broth
  • 1/2  Cup  chopped fresh parsley
  • Salt and pepper, to taste

Directions

Melt the butter in a medium pan over low heat and whisk in the flour, stirring for about 1 minute to make a roux. Slowly pour the milk into roux, continuing to stir and cooking for another minute or so, then stir in stock and continue to cook, stirring frequently, for 3–4 minutes, or until consistency is creamy.

Stir in parsley and season to taste with salt and pepper.

 

Nutritional Facts

Total Fat
10g
14%
Sugar
14g
16%
Saturated Fat
6g
25%
Cholesterol
1mg
0%
Carbohydrate, by difference
32g
25%
Protein
4g
9%
Vitamin A, RAE
92µg
13%
Vitamin C, total ascorbic acid
23mg
31%
Vitamin K (phylloquinone)
276µg
100%
Calcium, Ca
75mg
8%
Choline, total
10mg
2%
Fiber, total dietary
2g
8%
Folate, total
51µg
13%
Iron, Fe
2mg
11%
Magnesium, Mg
19mg
6%
Niacin
1mg
7%
Phosphorus, P
84mg
12%
Selenium, Se
5µg
9%
Sodium, Na
201mg
13%
Water
46g
2%

Parsley Shopping Tip

Keep both fresh herbs and dried herbs on hand. Dry herbs will last a long time, while fresh herbs have a short shelf-life.

Parsley Cooking Tip

If you want the flavor of herbs in your food without the actual pieces, wrap them in cheese cloth and cook; discard before eating.