Parsley Sauce
A modern take on a classic parsley sauce, incorporating elements of tartare sauce. This recipe combines a creamy base with fresh herbs and a tangy kick, perfect for serving with fish, vegetables, or grilled meats.
Ingredients
- 0.5 Shallot (Finely chopped)
- 0.25 teaspoon Dried Tarragon (Powdered)
- 1 tablespoon Dijon Mustard
- 0.5 teaspoon Sugar
- 0.25 teaspoon Salt
- 0.125 teaspoon Cayenne Pepper
- 2 Egg Yolks
- 0.75 cup Vegetable Oil
- 2 tablespoons White Wine Vinegar
- 0.5 cup White Sauce (See instructions for White Sauce I)
- 0.333 cup Mayonnaise
- 0.5 teaspoon Vinegar
- 1.5 tablespoons Capers (Finely chopped)
- 0.25 cup Fresh Parsley (Finely chopped)
- 2 tablespoons Butter
- 2 tablespoons All-Purpose Flour
- 1 cup Milk
Instructions
- 1In a bowl, mix mustard, sugar, salt, and cayenne pepper. Add egg yolks and stir until thoroughly mixed. Place the bowl in a pan of ice water.
- 2Add oil, at first drop by drop, stirring constantly with a wooden spoon or wire whisk. As the mixture thickens, dilute with vinegar, then the oil may be added more rapidly.
- 3In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes, stirring constantly, to create a roux. Gradually whisk in milk, ensuring no lumps form. Continue whisking until the sauce thickens and is smooth, about 5-7 minutes. Remove from heat.
- 4In a bowl, combine the mayonnaise from step 2, the white sauce from step 3, chopped shallot, vinegar, and chopped capers. Mix well.
- 5Gently fold in the chopped parsley and tarragon into the sauce. Keep in a cool place until ready to serve.