Parsley and Butter Sauce

Ingredients

• 1 large bunch (about 2 cups packed) Fresh parsley, large bunch (Pick and wash clean before use)
• 4 tablespoons Butter (For melted butter base)
• 4 cups Water (For boiling parsley)
• 0.5 teaspoon Salt (Optional, to taste)

Instructions

1. 1Pick through the parsley bunch, removing any yellowed or damaged leaves. Wash the parsley thoroughly under cold running water to remove any dirt or grit. Shake off excess water and tie the bunch together with kitchen string.
2. 2Bring a pot of water to a rolling boil. Add the tied parsley bunch and boil for 3 to 5 minutes until the parsley is tender and bright green.
3. 3Remove the parsley from the boiling water and drain thoroughly in a colander. Squeeze out excess water gently with your hands or press between paper towels. Remove the string and chop the parsley very finely on a cutting board until it forms a fine mince.
4. 4In a small saucepan, melt the butter over low heat, stirring occasionally until completely melted and smooth. Do not let it brown.
5. 5Add the finely chopped parsley to the melted butter. Stir well to combine. Heat the mixture over low heat, stirring constantly, until the sauce is quite hot throughout but not boiling. The sauce should be thick with parsley. Season with salt if desired.
6. 6Transfer the hot parsley and butter sauce to a warmed sauce boat or serving dish. Serve immediately while hot alongside fish, boiled vegetables, or meats.