CookEat Recipe
Parsley Sauce
A warm parsley-infused milk sauce finished with cream, egg yolk and butter.
Method
Steps
Step 1
Wash the three parsley branches. Add them to the milk, bring to a boil and boil for five minutes. Strain the infused milk into a clean vessel and discard the boiled parsley.
Step 2
Heat the first tablespoon of butter with the flour in a saucepan for about thirty seconds, stirring. Gradually whisk in all the strained parsley-infused milk until smooth and bring to a boil. Finely chop the separate fresh parsley and add it with the salt and white pepper.
Step 3
Mix the commercially pasteurized egg yolk with the cream and vinegar in a small bowl. Take the sauce off the boil and stir in this mixture with the separate three-quarter ounce of butter. Warm gently, mixing briskly for one minute until smooth. Pour into a sauce bowl and use promptly.
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