Parsley Sauce


3 tablespoons butter
1/4 cup all purpose flour
1 teaspoon salt
2 tablespoon chopped parsley
2 cups chicken stock
2 egg yolks
1/8 teaspoonful pepper


  • Heat the butter; when it bubbles, add the flour and salt, mixing thoroughly. Add a small portion of the chicken stock (about 1/3 of the chicken stock). Heat and stir continually until it thickens.
  • Add another portion of the chicken stock and proceed as before. Continue until all the chicken stock has been added. The sauce is sufficiently cooked when it reaches the boiling point after the last quantity of chicken stock has been added.
  • Pour prepared sauce over the well-beaten eggs, stirring until thoroughly mixed.
  • Stirr in chopped parsley and cook until the eggs are coagulated.
  • Taste and adjust seasonings if desired. Serve at once.

NOTE: Chicken stock can be replaced with vegetable stock or milk.

Parsley (Petroselinum crispum & Petroselinum neapolitanum) is a member of the parsley or carrot family, Apiaceae. It is bright green, biennial herb that is very common in Middle Eastern, European, and American cooking. Parsley's value as a breath-freshener, and much of its taste, come from its high concentration of chlorophyll.

Two forms of parsley are used as herbs: curly leaf and Italian or flat leaf. Curly leaf parsley is often used as a garnish. Many people think flat leaf parsley has a stronger flavor.

Another type of parsley is grown for its edible root. FREE Recipes