PARSLEY SAUCE

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PARSLEY SAUCE

JANUARY 25, 2022 / CHEFKARTIKDUBEY / EDIT

BECHAMEL DERIVATIVES

INGREDIENTS

• Bechamel- 300 ml (Recipe-https://wordpress.com/post/kartikdubey.wordpress.com/191)
• Parsley Stock- 50 grams
• Chopped and blanched parsley-50 grams
• Salt- To taste
• White pepper powder- to taste
• Nutmeg powder- A pinch
• Butter- A knob

METHOD OF PREPARATION

• Heat up the bechamel with chopped and sauteed parsley stems.
• Strain the sauce, discard the parsley stems.
• Add chopped and blanched parsley to the sauce.
• Adjust the seasoning with and pepper.
• Add a pinch of nutmeg powder.
• Add a knob of butter and stir well.

Parsley sauce best accompanies pan seared Salmon and Mackerel.