Parsley Sauce

January 4, 2022

Parsley Sauce - kvalifood.com

A classic Irish white sauce made with milk infused with onion, bay leaf, and peppercorns, then thickened with a roux and finished with a generous amount of chopped fresh parsley. The traditional accompaniment to boiled bacon and cabbage.

Makes ca. 500 ml

Ingredients

500 ml whole milk
1 small onion, peeled, halved
2-3 fresh parsley stalks (reserved from the parsley below)
1 bay leaf
4 whole black peppercorns
40 g butter
30 g plain flour
30 g fresh curly parsley leaves, finely chopped
2-3 tbsp bacon cooking liquor (optional, if serving with bacon)
salt
black pepper

Directions

Place the milk in a saucepan with the halved onion, parsley stalks, bay leaf, and peppercorns. Heat gently until just below boiling, then remove from heat and let infuse for 5-10 minutes. Strain, discarding the solids.
Melt the butter in a heavy-bottomed saucepan over low heat. Add the flour and stir constantly for 1-2 minutes until the roux is smooth and pale. Do not let it brown.
Gradually add the warm infused milk in small splashes, whisking continuously after each addition. Once all the milk is incorporated and the sauce is smooth, bring to a gentle simmer.
Cook for 3-5 minutes, stirring often, until the sauce reaches a light coating consistency – it should coat the back of a spoon but still pour easily.
Stir in the chopped parsley and bacon cooking liquor (if using). Simmer for another 1-2 minutes.
Season with salt and pepper to taste. Serve warm.

Notes

Strip the parsley leaves for chopping and use the stalks in the milk infusion. They carry good flavor.
If you boiled or braised bacon, use a few spoonfuls of the cooking liquid in the sauce. Taste it first – if very salty, use less and adjust seasoning.
If the sauce is too thick, thin with a splash of warm milk. If too thin, simmer for another minute or two.
The sauce thickens as it cools. Reheat gently with a splash of milk, whisking until smooth.
Curly parsley is traditional in Ireland. Flat-leaf has a slightly stronger flavor. Either works.