Englishparsleysauce Recipes

PARSLEY SAUCE

Versatile sauce that I have very slightly modified from a traditional Welsh recipe. I love this stuff on hot Canadian bacon for brunch.

Provided by Millereg

Categories Sauces

Time 20m

Yield 1 1/4 cups, 4-6 serving(s)

Number Of Ingredients 5

Parsley Sauce image

Steps:

Put the butter, flour and milk in a saucepan.
Heat, whisking continuously, until the sauce thickens, boils and is smooth.
Simmer for 1-2 minutes.
Season to taste and add the parsley.

Nutrition Facts : Calories 88.5, Fat 5.7, SaturatedFat 3.6, Cholesterol 18.3, Sodium 38.9, Carbohydrate 6.5, Fiber 0.2, Protein 3

Ingredients

1/2 ounce unsalted butter
1/2 ounce plain flour
10 fluid ounces milk
salt and pepper
2 tablespoons fresh parsley, chopped

ENGLISH PARSLEY SAUCE

A nice sauce that is good over salmon, chicken, boiled potatoes, and vegetables. Especially good if you love parsley!

Provided by Sharon123

Categories Sauces

Time 20m

Yield 1 cup

Number Of Ingredients 7

English Parsley Sauce image

Steps:

Melt the butter in a saucepan, blend in flour and milk. Stir until smooth and cook until it thickens, about 5-7 minutes. Salt and pepper to taste. Just before serving, add in parsley and finely chopped hard boiled eggs. Sprinkle in a little nutmeg. Enjoy!
This is good over fish, chicken, potatoes and vegetables.

Nutrition Facts : Calories 1331.4, Fat 119.7, SaturatedFat 72.6, Cholesterol 684.4, Sodium 1200.2, Carbohydrate 36.4, Fiber 0.9, Sugar 0.6, Protein 31.6

Ingredients

1/2 cup butter
2 tablespoons flour
2 cups milk
1/4 cup parsley, chopped
2 eggs, hard boiled, finely chopped
salt and pepper
nutmeg

ANGLAISE SAUCE

Provided by Food Network

Categories dessert

Yield 2 1/2 cups

Number Of Ingredients 4

Anglaise Sauce image

Steps:

In a saucepan, over high heat, whisk the cream together with the sugar and vanilla bean. Bring to a simmer and remove from the heat. In a bowl beat the egg yolks until thick and frothy. Temper the egg yolks by stirring just 1 tablespoon of the sauce into the yolks, then another, then another, until all is incorporated. Turn the egg yolk mixture into the sauce and stir until thoroughly blended. Return the saucepan to low heat and cook 2 to 4 minutes, stirring often to prevent scorching. Remove from the heat. Strain through a fine mesh sieve.

Ingredients

2 cups heavy cream
1/2 cup sugar
1 vanilla bean split and scraped
5 egg yolks

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