Parsley Sauce
A classic Anglo-Indian herb sauce where fresh parsley is blanched to retain its vibrant green color, then chopped and folded into a velvety butter sauce finished with a squeeze of lemon. Perfect for fish or boiled meats.
Ingredients
- 1 bunch Fresh parsley (Sufficient to yield 1 brimming tablespoon when chopped)
- 2 tbsp Butter (For the sauce base)
- 2 tbsp All-purpose flour (To thicken the sauce)
- 250 ml Water or Milk (Approximately half a pint; milk yields a creamier sauce, water is traditional for 'melted butter')
- 0.25 tsp Salt (Adjust to taste)
- 0.25 tsp Black pepper (Ground)
- 1 tsp Lemon juice (Freshly squeezed)
- 2 cups Water (For blanching the parsley)
Instructions
- 1Bring a small pot of water to a rolling boil.
- 2Wash the parsley. Throw the parsley into the boiling water for about 30 seconds to blanch it. This step is crucial to preserve the bright green color.
- 3Drain the parsley well, squeezing out excess moisture. Finely chop enough parsley to fill a brimming tablespoon.
- 4In a saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes to form a roux, ensuring the raw flour taste is cooked out but without browning it.
- 5Gradually whisk in the water (or milk), stirring constantly to prevent lumps. Bring to a gentle simmer and cook until the sauce thickens and coats the back of a spoon.
- 6Remove the sauce from heat. Stir in the chopped blanched parsley, salt, pepper, and lemon juice. Mix well and serve immediately.