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Parsley Cream Sauce

Chef.at.Home's picture
<p><a href="http://en.wikipedia.org/wiki/Stegt_fl%C3%A6sk#mediaviewer/File:Stegt_fl%C3%A6sk_med_persillesovs_2.jpg">http://en.wikipedia.org/wiki/Stegt_fl%C3%A6sk#mediaviewer/File:Stegt_fl%C3%A6sk_med_persillesovs_2.jpg</a></p>
Ingredients
  Onion 1 Small, chopped
  Butter/Margarine 1⁄4 Cup (4 tbs)
  All purpose flour 1⁄4 Cup (4 tbs)
  Salt 1⁄2 Teaspoon
  Pepper 1 Dash
  Milk 2 Cup (32 tbs)
  Instant chicken broth 1 Teaspoon (1 envelope)
  Envelope of instant chicken broth/1 teaspoon instant chicken broth 1
  Parsley 1⁄4 Cup (4 tbs), chopped
Directions

1. Saute onion in butter or margarine until soft in a medium-size saucepan; stir in flour, salt and pepper; cook, stirring constantly, just until bubbly.
2. Stir in milk and instant chicken broth; cook, stirring constantly, until sauce thickens and bubbles 3 minutes. Stir in parsley, just before serving.

Recipe Summary

Difficulty Level: 
Very Easy
Course: 
Side Dish
Method: 
Saute
Dish: 
Sauce
Interest: 
Quick
Servings: 
30

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