Best Persille Sauce Parsley Sauce Recipes

Persille Sauce - Parsley Sauce image

Provided by nannie jo

Categories Sauces

Time 30m

Yield 6 serving(s)

Number Of Ingredients 5

2 tablespoons butter
2 tablespoons flour
salt and pepper
2 tablespoons minced fresh parsley
1 cup cream or 1 cup half-and-half

Steps:

Melt the butter over low heat.
Stir in the flour, salt, pepper and parsley.
Mix until all the lumps are combined (a whisk works best for this and I remove it from the heat until it is well combined. Then I put it back on the heat).
Allow sauce to thicken and then cook over low heat stirring constantly for about 10 minutes.
Serve with the Frikadeller.

Nutrition Facts : Calories 69.9, Fat 5.4, SaturatedFat 3.4, Cholesterol 15.9, Sodium 48, Carbohydrate 4, Fiber 0.1, Protein 1.7

Rack of Lamb Persillade image

Provided by Ina Garten

Categories main-dish

Time 50m

Yield 5 to 6 servings

Number Of Ingredients 9

3 small or 2 large racks of lamb, frenched
Good olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 cups loosely packed fresh parsley leaves
1 tablespoon chopped garlic cloves (3 cloves)
1 cup fresh white bread crumbs
2 teaspoons grated lemon zest (2 lemons)
4 tablespoons (1/2 stick) unsalted butter, melted

Steps:

Preheat the oven to 450 degrees F.
Place the racks in a roasting pan, fat side up. Rub the tops with olive oil and sprinkle with the salt and pepper. Roast the lamb for 10 minutes.
Meanwhile, place the parsley and garlic in the bowl of a food processor fitted with the steel blade and process until they're both finely minced. Add the bread crumbs and lemon zest and process for a second until combined.
Take the lamb out of the oven and quickly press the parsley mixture on top of the meat. Drizzle with the melted butter and return immediately to the oven and roast for another 15 minutes.
Take the lamb out of the oven and cover with aluminum foil. Allow it to rest for 15 minutes, cut in double chops, and serve.