Persillesovs (Danish Parsley Sauce)
Prep 15 min Total 15 min
Persillesovs (Danish Parsley Sauce) - kvalifood.com
A simple white sauce loaded with fresh parsley, always served with stegt flaesk (fried pork belly) and boiled potatoes. The parsley is the star, not a garnish – the sauce should be visibly green.
Makes ca. 500 ml (4 servings)
Ingredients
- 30 g butter
- 25 g plain wheat flour
- 500 ml whole milk
- 1 large bunch fresh curly parsley, finely chopped (ca. 30 g)
- salt, to taste
- white pepper, freshly ground, to taste
- 1 pinch nutmeg (optional)
Directions
Melt the butter in a heavy-bottomed saucepan over medium heat. Add the flour and stir constantly for 1-2 minutes. Do not let it brown – the roux should stay pale.
Gradually add the milk in small splashes, whisking thoroughly after each addition. Once all the milk is added, bring to a gentle simmer. Cook for 5-6 minutes, stirring often, until thickened to a creamy consistency.
Remove from heat. Stir in the chopped parsley, salt, and white pepper. Add nutmeg if desired. Return briefly to low heat for 1-2 minutes to warm the parsley through, but do not boil vigorously.
Serve immediately alongside stegt flaesk and boiled potatoes.
Notes
Replace up to half the milk with potato cooking water for a traditional, lighter sauce.
Be generous with parsley. The sauce should be visibly green, not a white sauce with a few flecks.
Curly parsley is traditional in Denmark. Flat-leaf works but gives a slightly different flavor.
Do not boil after adding parsley – boiling dulls the color.
See Also
Brunsaus (Norwegian Brown Sauce)
Brun Sovs (Danish Brown Gravy)
Bearnaisesås (Swedish Bearnaise Sauce)
Brunsas (Swedish Brown Cream Sauce)
