Parsley sauce is a thick white sauce flavoured with freshly chopped parsley. It is a staple of Irish cooking where we eat it with bacon and cabbage.
25g plain flour
Pinch of salt and freshly ground white or black pepper
1/4 bunch parsley, chopped finely
1. Gently melt the butter in a saucepan (non-stick is easier).
2. Add the flour and a small punch of salt and white pepper (use black pepper at a push, but you’ll be able to see black specks in the sauce which is not very traditional).
3. Stir the mixture (the roux) over gentle heat with a wooden spoon for a few minutes to allow the flour to cook. (If you don’t cook it long enough at this stage, the sauce will taste floury.)
4. Add a little milk to the flour and butter mixture and beat well. When it is amalgamated and smooth, add a little more milk and mix again. Add more milk, little by little, until you have a thickish creamy sauce and have used up all the milk. Cook the sauce for 3-4 minutes over gentle heat, stirring to stop it sticking. If you get lumps, press them with the wooden spoon against the side of the pan to mash them. If you need to, use a whisk, but be careful not to scratch a non-stick pan. Taste and adjust the seasoning. Add the parsley, stir and serve.
Parsley Sauce Recipe Variation
For a richer sauce, add a few spoons of the hot sauce to a raw egg yolk in a cup, mix well, then reintroduce into the main sauce and cook over a gentle heat for 2 minutes. You can also add a few spoons of single cream.
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