This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
Green parsley sauce
This sauce, with a great parsley taste, is perfect with steamed vegetables or fish. At the bottom you will find the coulis version of this recipe.
25 min.
Easy
0.70 €
4 people
5 IngredientsLast modified on: February 21th 2011
1 bunch 
1 
6 tablespoons 
Times for this recipe
Preparation: 25 min.
Cooking: 1 min.
All in all: 25 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - ⌛ 5 min.
Remove stalks from 1 bunch parsley.
Stage 2 - ⌛ 1 min.
Boil a pan of salted water, put parsley leaves in for just 30 seconds.
Stage 3 - ⌛ 2 min.
Remove leaves from the boiling water, and plunge immediately into very cold water.
You just have blanched the parsley, to keep the nice green colour.
You just have blanched the parsley, to keep the nice green colour.
Stage 4 - ⌛ 5 min.
Drain and dry leaves in a strainer by pressing them down in it.
Stage 5 - ⌛ 5 min.
Finish removing water by putting leaves on absorbant paper, and squeezing gently.
Stage 6 - ⌛ 2 min.
Stage 7 - ⌛ 3 min.
Blend until you get a thick liquid sauce.
Remarks
This sauce can't be kept waiting, otherwise it will loose its great green colour. If you absolutely need to keep it for a while, add a pinch vitamin C before blending.
To make a coulis instead of a sauce, replace olive oil with ice-cold water (or dry white wine), and only add the juice of half a lemon.
To make a coulis instead of a sauce, replace olive oil with ice-cold water (or dry white wine), and only add the juice of half a lemon.
Keeping: 1 or 2 days in the fridge, in a closed jar.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 1 RDI=1 % | 10 RDI=1 % | 90 RDI=10 % | 860 RDI=40 % | 3,610 RDI: 40 % |
| Per 100 g | 0 | 5 RDI=1 % | 40 RDI=6 % | 390 RDI=20 % | 1,640 RDI: 20 % |
| Per person | 0 | 2 RDI=0 % | 20 RDI=3 % | 220 RDI=10 % | 900 RDI: 10 % |
How much will it cost?
- For 4 people : 0.70 €
- Per person : 0.20 €
Change currency:
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Olive oil
Like these other recipes: Leek and fresh tuna tart, Chicken and mushroom brik rolls, Risotto with zucchinis and cherry tomatoes, Carrot-top pesto, Pumpkin and red-bean tortillas, ... See them all 555
Parsley
Like these other recipes: Tomato tart, Country vegetable soup, Grilled ham and bechamel sandwiches, Pea and avocado salad, Eggs Benedict , ... See them all 164
Lemon
Like these other recipes: Santiago Cake, Lemon creams, Roast Brussels sprouts with sage and lemon, Carrot-top pesto, Chorba, ... See them all 129
Salt
Like these other recipes: Salad greens and small omelette, Aperitif rolls, Whiting fillet en papillote with carrots, lemon and leeks, Röstis, Pilau rice, ... See them all 691
Other recipes you may also like
Confectioner's custard (Crème pâtissière, or French pastry cream)
Quite similar to crème anglaise but much thicker. It is used in many pastries like choux pastry (pâte à choux) or millefeuille. January 27th 2017783 K 313.8 40 min.
Natural leaven
Leaven is a natural raising agent, a fermented mixture of water, flour and the microscopic yeasts which are present in the air. It's a delicate living substance, sensitive to the external environment. The recipe is around 4000 years old and dates back to the Egypt of the Pharaohs, via a beautiful history...(note: the ancient Egyptians seem not to have had exclusive knowledge of the process: in Germany evidence of cooking a fermented dough has been found from 8000 BC (the Neolithic era). The... April 3rd 20201.73 M 304.0 7 days 15 min.
How to prepare sorrel
Here is how to clean and cut fresh leaves to use in a recipe, by removing stalks and central vein, to retain only the very best of the sorrel. October 6th 2010465 K3.3 35 min.
Eggs en Cocotte à la Française
Eggs cooked in small ramekins with a tasty mix of peas, bacon, onion and cream - even more French than the classic version! April 27th 2020137 K4.5 35 min.
Comtoise apple charlotte
This "Comtoise" charlotte, inspired by the Franche-Comté region of eastern France, is a more rustic take on the famous dessert. It is made with sliced bread, lightly buttered and fried, then filled with sugared apple pieces, drizzled with clarified butter and baked. September 15th 201957 K 1 hour 35 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-03-08)
Note: We'll never share your e-mail address with anyone else.
Follow this recipe (as 3 people already do)
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.
The 4 comments already posted on this recipe