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Parsley Sauce

American.Kitchen's picture
Ingredients
  Butter 15 Milliliter (1 tablespoon)
  Chopped parsely 30 Milliliter (2 tablespoon)
  Oregano 5 Milliliter (1 teaspoon)
  Tarragon 15 Milliliter (1 tablespoon)
  Shallots 2 , chopped
  Wine vinegar 50 Milliliter (2 tablespoon)
  Dry white wine 125 Milliliter (1/2 cup)
  Hot chicken stock 375 Milliliter (1 1/2 cup)
  Cornstarch 15 Milliliter (1 tablespoon)
  Cold water 45 Milliliter (3 tablespoon)
  Salt To Taste
  Pepper To Taste
Directions

Heat butter in deep frying pan.
Cook parsley, oregano, tarragon and shallots 2 minutes over medium heat; season well.
Pour in vinegar and cook 1 minute over high heat.
Add wine; cook 3 to 4 minutes over high heat.
Pour in chicken stock, bring to boil and continue cooking 3 to 4 minutes.
Correct seasoning.
Mix cornstarch with water; stir into sauce and cook 2 to 3 minutes.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Interest: 
Everyday

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