Danish Parsley Sauce
A tasty parsley sauce from Denmark, excellent with meat and vegetables.
Ingredients
- 35 g butter 2½ tablespoons
- 30 g all-purpose flour ¼ cup
- 500 ml milk 2 cups plus 2 tablespoons
- 1 bunch fresh parsley large bunch
- Salt
- White pepper
Instructions
- Finely chop the fresh parsley.
- Heat the milk until hot in a separate container, either in the microwave or on the stove.
- For the béchamel base, melt the butter and add the flour. Cook over medium-high heat for about 30–60 seconds to cook off the flour’s raw taste. Keep the flour pale.
- Pour the hot milk into the butter-and-flour mixture all at once and stir very quickly. Season with salt and white pepper.If you’ve done it right, this method gives you a lump-free béchamel. But you can always blend it with an immersion blender for a completely smooth consistency.
- Bring to a boil while stirring, then cook over low heat for about 5 minutes. If it’s too thick, thin it with a little milk.
- Remove from the heat and stir in the finely chopped fresh parsley.
Notes
Original name: persillesovs
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