Parlsey Sauce Recipes

Steps:

• Place milk, parsley stems, carrot, and onion in a medium saucepan over medium-high heat. Bring to a simmer and season with salt and pepper; let simmer for 4 to 5 minutes.
• Remove saucepan from heat and strain; discard solids. Return milk to saucepan and bring to a boil over medium-high heat. Whisk in roux until mixture is thick enough to coat the back of a spoon; season with salt and pepper. Add chopped parsley and reduce heat to very low; simmer for 4 to 5 minutes.

Steps:

• In a saucepan over medium heat, heat the butter until it bubbles. Whisk in the flour and cook for 2 to 3 minutes, whisking constantly, until the mixture is blond in color. Whisking continually, slowly add the milk. Bring the sauce to a boil and cook until it thickens, about 3 minutes, whisking continually to keep lumps from forming. Add the salt, pepper, nutmeg, and parsley, whisking to incorporate. Season with more salt and pepper if you wish. It can be stored in the refrigerator for up to 2 days. (To reheat, heat 1/2 cup milk in a saucepan over medium heat and stir in the sauce in batches, warming each one through before adding the next.)

Steps:

• Drop the pasta into boiling water and cook according to package directions.
• While the pasta is cooking, melt the butter in a saucepan, stir in the garlic and simmer until the butter turns a bit darker. Combine the parsley, Parmesan and pepper, mix well and reserve.
• When the pasta is done, drain it and put it into a bowl. Pour on the butter and toss lightly to mix. Add the parsley-Parmesan-pepper mixture and toss to mix again. Serve immediately.

Steps:

• In a small bowl, stir together parsley, olive oil, Parmesan, and water; season with salt and pepper.

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.