Parsley Sauce

Traditional Irish Bacon, Cabbage, and Parsley Sauce
12 to 15 servings

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


  • 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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