Best Parsley And Egg Sauce Recipes

EASY BUTTERED NOODLES

Steps:

• Cook the noodles: Heat 2 quarts of water with 1 tablespoon kosher salt in a large pot on high heat until boiling. Add the egg noodles. Cook for 5 minutes. Reserve 1/4 cup of the pasta cooking liquid and drain the noodles.
• Add the butter, cheese, parsley: Place the drained hot noodles in a large bowl. Add the butter and Parmesan and stir until the butter has melted. Stir in a tablespoon or two of the pasta cooking water. Stir in the chopped parsley. Add salt and freshly ground black pepper to taste. Serve immediately.

BUTTERED EGG NOODLES WITH PARSLEY

Steps:

• Bring a large pot of water to the boil and salt generously. Add the noodles and cook until they are tender but not mushy.
• Meanwhile, ladle 1/4 cup of the noodle cooking water into a medium skillet. Set the skillet over low heat and, while whisking constantly, gradually add the butter, piece by piece, (let each piece of butter melt into the sauce before adding the next bit) until a smooth sauce has formed. Stir in the parsley and salt and pepper, to taste. Add the lemon zest, if desired.
• Drain the noodles in a colander set in the sink and leave whatever water clings to them, do not rinse. Transfer the noodles to a large bowl, add the sauce, and toss well. Serve.

TRADITIONAL ENGLISH PARSLEY SAUCE

Steps:

• Gather the ingredients.
• In a medium-sized saucepan, melt the butter over medium heat.
• Stir in the flour and mustard (if using).
• Stir thoroughly to form a thick paste.
• Cook gently for 2 to 3 minutes more, watching the heat to ensure the paste does not burn. This will cook off the taste of raw flour in the finished sauce.
• Gradually whisk in the milk.
• Bring to a boil, lower the heat, and simmer for 5 minutes, frequently whisking to make sure there are no lumps. The sauce should be quite thick but still pouring consistency. If too thick, add a little more milk.
• Add the fresh parsley and stir well.
• Season with a good pinch of sea salt and a few black pepper grinds. Taste and add more as needed.
• Keep the sauce warm, on low heat, until needed. If keeping sauce warm for more than 15 minutes, laying a piece of buttered parchment paper on the surface will prevent a skin from forming. If a slight skin does form, whisk thoroughly over heat, and it should disappear.
• Serve and enjoy.

SPAGHETTI WITH PARSLEY OLIVE OIL SAUCE

Steps:

• In a large pot bring water to a full rolling boil. Meanwhile, rinse, pat dry, and mince the parsley. Peel and mince the garlic. When the water is ready, add your pasta. Remember start your cooking time when the water returns to a boil, not when you add the pasta. Cook your pasta according to package directions, drain in a colander and transfer to a serving dish To make the sauce; in a skillet heat olive oil. Add garlic and cook until fragrant. Then add the parsley and remove from heat. Season to taste with salt and pepper. Add sauce to the past and toss to combine.

PARSLEY SAUCE

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.

PUNGENT PARSLEY AND CAPER SAUCE

Steps:

• Combine the bread and vinegar, and toss together. Let sit for 10 minutes, then tear the bread into small pieces.
• Turn on a food processor fitted with the steel blade, and drop in the garlic. Once it is chopped and adhering to the sides of the bowl, stop the processor and scrape down the sides of the bowl. Add the herbs to the processor, and pulse several times until contents are finely chopped. Add the bread, capers and egg yolk to the bowl, and turn on the processor for about 30 seconds. Stop and scrape down the sides, then turn on again and add the olive oil in a slow stream. Season to taste with salt and pepper.