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
225
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
13g
14%
Saturated Fat
5g
21%
Cholesterol
4mg
1%
Carbohydrate, by difference
31g
24%
Protein
4g
9%
Vitamin A, RAE
90µg
13%
Vitamin C, total ascorbic acid
23mg
31%
Vitamin K (phylloquinone)
276µg
100%
Calcium, Ca
76mg
8%
Choline, total
4mg
1%
Fiber, total dietary
1g
4%
Folate, total
52µg
13%
Iron, Fe
2mg
11%
Magnesium, Mg
19mg
6%
Niacin
1mg
7%
Phosphorus, P
74mg
11%
Selenium, Se
4µg
7%
Sodium, Na
190mg
13%
Water
48g
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.