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Parsley Sauce

  • 2 Tbsps butter
  • 2 Tbsps flour
  • 1 cup milk
  • 1 tsp lemon juice
  • Salt and pepper to taste
  • 2 Tbsps chopped parsley
Put the butter and flour together in a saucepan. Blend throroughly without coloring. Add the milk, a little at a time, stirring constantly until the sauce boils. Cook 5 minutes (be patient, you rascal). Add the salt, pepper and lemon juice. Just before serving, add the chopped parsley.

To prepare the parsley:
Wash and dry through and through. Remove all stalks. Chop finely. Wash again, placing the chopped parsley in the corner of a cloth and twisting the cloth that none may escape. Hold under the water faucet. Press the parsley with the thumb and finger to get rid of the excess of green coloring matter liberated by the chopping. Otherwise this would make the sauce a dull, rather dirty-looking color, instead of a prefectly white with minute particles of green parsley distributed through it.
Submitted by Tess M Jul 27, 2009
15 min 30 min 45 min
Recipe Rascal