Parsley Sauce

Ingredients

• 0.5 cup Fresh parsley, picked, cleaned, and finely minced (Use fresh, green, crisp parsley)
• 1 tablespoon Capers, chopped
• 1 teaspoon White wine vinegar or malt vinegar (Good quality English vinegar)
• 1 dessertspoon Onions, finely minced or curry-style (About 2 teaspoons)
• 4 ounces Butter, unsalted (113g, free of water)
• 1 cup White stock, chicken or vegetable, fat-free (240ml, good quality)
• 3 tablespoons Stale bread, finely grated into crumbs (For thickening)
• 1 teaspoon Salt
• 0.25 teaspoon Black pepper, freshly ground (To taste)

Instructions

1. 1Pick, clean, and finely mince the fresh parsley. Place it in a serving tureen or bowl. Add the chopped capers and vinegar to the parsley and set aside.
2. 2In a saucepan, melt the butter over medium heat. Add the finely minced onions and fry, stirring occasionally, until they turn a nice light brown color, about 5-7 minutes.
3. 3Add the white stock to the browned onions and butter. Stir in the finely grated bread crumbs, salt, and black pepper. Mix well to combine.
4. 4Reduce heat to low and allow the sauce to simmer gently, stirring occasionally, until it reaches a thick, coating consistency, about 8-10 minutes.
5. 5Pour the hot butter and stock mixture over the minced parsley and capers in the tureen. Mix well together until thoroughly combined. The sauce is now ready to serve.