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Parsley Sauce


This flavorful parsley sauce comes from Darina Allen's "Forgotten Skills of Cooking" and accompanies her Irish Bacon and Cabbage recipe.

  • Servings: 15
  • Yield: Makes enough for 12 to 15 servings

Source: The Martha Stewart Show, March 2010


  • 2 cups whole milk
  • 3 stems fresh parsley
  • 3 slices carrot (optional)
  • 3 slices onion (optional)
  • Coarse salt and freshly ground black pepper
  • 4 tablespoons Roux
  • 4 tablespoons chopped fresh curly-leaf parsley


  1. Place milk, parsley stems, carrot, and onion in a medium saucepan over medium-high heat. Bring to a simmer and season with salt and pepper; let simmer for 4 to 5 minutes.

  2. Remove saucepan from heat and strain; discard solids. Return milk to saucepan and bring to a boil over medium-high heat. Whisk in roux until mixture is thick enough to coat the back of a spoon; season with salt and pepper. Add chopped parsley and reduce heat to very low; simmer for 4 to 5 minutes.

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