Danish Parsley Sauce (persillesauce)
Recipe for classic roux-based Danish parsley sauce.
Servings 4 people
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
Instructions
- 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.