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Parsley Sauce

Canadian.Recipes's picture
Ingredients
  Parsley leaves 1 Cup (16 tbs) (Preferably Italian)
  Onion 1 Small, quartered
  Garlic 1 Clove (5 gm)
  White wine vinegar/Fresh lemon juice 2 Tablespoon
  Hard cooked egg yolks 2
  Dijon mustard 1 Tablespoon
  Granulated sugar 1 Pinch
  Olive oil/Vegetable oil / combination 1 Cup (16 tbs)
  Salt To Taste
  Freshly ground pepper To Taste
Directions

In food processor or blender, place parsley leaves, onion and garlic; process with on/off motion until coarsely chopped.
Add vinegar, egg yolks, mustard and sugar.
Process briefly.
With motor running, gradually add oil, a few drops at a time, then in slow steady stream, through feed tube.
Process until thickened.
Season with salt and pepper to taste and store in covered jar in refrigerator.
Sauce will keep for several weeks.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
European
Method: 
Blending
Dish: 
Sauce
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Onion
Interest: 
Everyday
Preparation Time: 
10 Minutes

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Average: 4.1 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2118 Calories from Fat 1997

% Daily Value*

Total Fat 226 g347.3%

Saturated Fat 33.2 g166.2%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 434.5 mg18.1%

Total Carbohydrates 21 g6.9%

Dietary Fiber 5 g19.9%

Sugars 6.4 g

Protein 9 g18%

Vitamin A 101.2% Vitamin C 151.4%

Calcium 12.9% Iron 31.7%

*Based on a 2000 Calorie diet

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Parsley Sauce Recipe