Parsley sauce
Instructions
Pour the broth into a saucepan and bring to the boil; withdrawn from heat and mix in 55 g of parsley.
Cover the Pan and leave to infuse for 15 minutes.
Passed through a fine cloth, add the rest of the parsley and hot butter sauce and mix thoroughly.
Ideal for meat or boiled or roasted fish.
Ingredients and dosing for 4 persons
- 30 cl of butter sauce (see recipe)
- 75 g of chopped parsley
- 50 cl of beef broth (or broth)