Parsley Sauce
This sauce is fantastic with chicken or pork. If you want to use it with fish you have the option to switch the chicken stock for fish stock.
- Yield: 4 1x
- Category: Dinner, Sauces
Ingredients
Units
Scale
- 100 g spinach, cleaned and destalked
- 40 g parsley
- 50 g butter
- 50 g plain flour
- 500 ml whole milk
- 100 ml cold chicken stock
- 1 tbsp confit garlic
- 1 tbsp Dijon mustard
- Salt to taste
- Juice of half a lemon
Instructions
- Bring a medium pot of water to the boil and prepare a bowl of iced water on the side. Once the water is boiling, add the spinach and cook for 30 seconds. Remove with a slotted spoon and transfer immediately to the iced water. Repeat the same process with the parsley to preserve its bright colour and flavour.
- Squeeze the cooled spinach and parsley to remove excess water, then roughly chop and transfer to a blender.
- In a separate saucepan, melt the butter and stir in the flour to form a smooth paste. Gradually add the milk, whisking continuously until the mixture becomes smooth and slightly thickened. Add the confit garlic, chicken stock (or fish stock, if serving with seafood), and Dijon mustard. Whisk until fully incorporated and season lightly with salt.
- Pour the warm sauce base into the blender with the spinach and parsley. Blend on high speed until the herbs break down completely and the sauce turns a vivid green. Pass through a fine mesh sieve, pressing gently with the back of a spoon to extract as much purée as possible.
- Finish by seasoning to taste and stirring through a squeeze of lemon juice to bring brightness and balance. This sauce is fantastic served with chicken or pork, but if you plan to use it with fish, you can simply replace the chicken stock with fish stock for a lighter, more delicate flavour.
