1,459 easy and fully explained recipes, with +66K photos and 78 videos

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.

511 K 4× 3.5/5 (106 reviews)

25 min.

Easy

0.70 €

2 people

5 Ingredients

Last modified on: February 21^th 2011

For 2 people, you will need:

1 ½ bunch parsley
2 ½ lemon
3 3 tablespoons olive oil
4 salt
5 pepper

Change to the quantities for:

2 people 4 people 8 people 12 people

Change measures:

Metric

Metric weight Metric volumes

Times for this recipe

Preparation: 25 min.

Cooking: 1 min.

All in all: 25 min.

When should you start or finish this recipe?

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 ½ 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.

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.

Put parsley in a blender, add salt and pepper, ½ lemon juice, 3 tablespoons olive oil, salt and pepper.

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.

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	0	5 RDI=1 %	50 RDI=7 %	430 RDI=20 %	1,810 RDI: 20 %
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 %

The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man

How much will it cost?

For 2 people : 0.35 €
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)

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 27^th 2017747 K 313.7 40 min.

Crispy smoked salmon and herb rolls

This recipe is for rolls of brik or filo pastry with a filling of smoked salmon, eggs, herbs and mustard. These are cut into sections before being cooked in the oven.
February 26^th 201566 K4.1 50 min.

Cream sauce with Vin Jaune

This sauce made with Vin Jaune ("yellow wine") is emblematic of Comtoise cuisine from Eastern France. It combines the smoothness of cream with the slight acidity and typical flavour of the Vin Jaune. The tricky aspect of cooking with Vin Jaune is that its fugitive flavour tends to disappear when...
October 3^rd 2018203 K4 50 min.

Morteau sausage rolled brioche

Here is a quite sophisticated take on a Morteau sausage brioche. The sausage is first cooked in the oven, then rolled up in a brioche dough with metton cancoillotte before being left to rise. After baking, it is served sliced with a Vin Jaune cream sauce.
September 16^th 202433 K 3 hours 15 min.

Chestnut cake

This delightful cake is doubly chestnutty: it contains chestnut flour, and sweet chestnut purée.
May 8^th 2020330 K5 1 hour 15 min.

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.

The 4 comments already posted on this recipe

I'm not sure it's a good idea in freezer, when going back to usual temperature the sauce could be less smooth. Anyway, in the freezer for weeks.
Posted by jh december 18^th 2016 at 16:54 n° 4
May I know how long can this be kept if in chiller and freezer?
Posted by Shannon december 18^th 2016 at 15:42 n° 3
Hi, yes but only warm, because if too hot parsley will turn to brown
Posted by jh december 16^th 2016 at 09:50 n° 2
Hi can this sauce be served warm?
Posted by Anonymous december 16^th 2016 at 09:13 n° 1

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.