Velvety Parsley and Onion Sauce
A velvety parsley and onion sauce that rescues any plate in 15 minutes: creamy, with the freshness of the parsley and a squeeze of lemon that lifts it. It goes with pasta, fish or steamed vegetables.
And it solves an everyday problem along the way: the bunch of parsley that always ends up going soft at the back of the refrigerator.
The flour needs its minute. A roux cooked for one or two minutes loses the raw flour taste; skipped, it stays in the sauce and no amount of cream covers it.
Ingredients
- 40 g butter
- 1 onion, finely chopped
- 2 heaping tbsp fresh parsley, chopped
- 1/2 tbsp all-purpose flour (plain flour)
- 125 ml stock (1/2 cup)
- 1 bay leaf
- 200 g heavy cream (double cream)
- 4 tbsp grated cheese
- 1 tsp lemon juice
- Salt and pepper, to taste
Method
- 1
Soften the onion in the butter over medium heat until translucent, without letting it color. Add the chopped parsley and give it a moment.
- 2
Sprinkle in the flour and stir well to make a quick roux. Cook it for a minute or two so the raw flour taste goes away.
- 3
Pour in the stock along with the bay leaf and cook for a few seconds, stirring, until there are no lumps left.
- 4
Add the cream, the grated cheese and the lemon juice. Season and emulsify over low heat, stirring, until the sauce thickens.
- 5
Remove the bay leaf and taste. If it thickens too much on standing, loosen it with a spoonful of stock.
Sauces
You eat with your eyes first, but it is the sauce that settles it: dry pasta never competes with a properly sauced plate. Here is a selection of the best homemade sauces, all easy to make, along with tips for keeping them.
