Classic roux-based Danish parsley sauce (persillesauce) the way my grandmother made it – creamy, rich and thoroughly wonderful. Parsley sauce is one of my favourite sauces, and at home I serve it with Danish meatballs (frikadeller), crispy fried pork belly (stegt flæsk), boiled ham or hamburgerryg (Danish smoked, cured pork loin), pan-fried plaice, fish cakes and the like. The sauce has so many uses, and it tastes so fresh and good – despite a fair amount of whipping cream.
And speaking of whipping cream – you can certainly swap it for whole milk, but my goodness, it does taste good with cream 😉
Danish Parsley Sauce (persillesauce)
Recipe for classic roux-based Danish parsley sauce.
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Ingredients
- 50 g butter
- 3 tbsp plain flour
- 400 ml vegetable stock
- 250 ml whipping cream (38% fat) can be replaced with whole milk
- 1 large bunch of parsley, finely chopped
- Salt and pepper
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Method
- Melt the butter in a saucepan and whisk in the flour. Cook the roux through for a couple of minutes, stirring constantly.
- Add the stock a little at a time, whisking well until the sauce is smooth and free of lumps.
- Pour in the cream and whisk it thoroughly into the sauce, then let the sauce simmer gently for about 10 minutes. Whisk regularly so it does not catch on the bottom.
- Shortly before serving, add the parsley and season the sauce to taste with salt and pepper.
Nutrition
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