Parsley Sauce
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 tablespoon flour
- 40 g butter
- 40 g parsley, finely chopped
- 360 ml meat stock, vegetable stock or veal stock
- 1 egg yolk
- Salt and pepper, white
Print Recipe
Pin Recipe Instructions
- 2 tablespoons of flour are lightly sweated in foaming butter. Then add the finely chopped parsley (preferably large-leaved) and fill up with the hot meat or vegetable broth, let it cool down a little, mix with a fresh egg yolk and season with salt.
- Variation:
- Also season with white pepper.
- Fruity component with a dash of lemon juice.
- Added creme fraiche / sour cream.
- Versatile with meat, fish and vegetables.
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