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Sauce

Parsley Sauce

A sauce made by frying finely chopped parsley in fat and draining it.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Parsley Sauce

Ingredients

Directions

Prepare the parsley

  1. Wash the parsley in plenty of warm water, stirring with your hand to remove grit.

  2. Rinse the parsley in cold water several times until the water runs clear.

  3. Squeeze the parsley in a clean cloth to remove excess water, then chop it finely.

Fry and drain

  1. Heat the clean fat in a pan until very hot.

  2. Fry the chopped parsley quickly until it crisps but does not brown.

  3. Drain the fried parsley on a sheet of kitchen paper.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Parsley
Crisps in hot fat, becoming a light, crunchy garnish-like sauce component with fresh flavour.
Clean fat for frying
Conducts heat to crisp the parsley quickly and carries its flavour.

The step that matters

Frying the parsley without browning it. Parsley is dry and thin, so it crisps within seconds in very hot fat. Overcooking past crisp lets it darken and turn bitter and burnt-tasting, and any leftover water in the leaves will spatter and cool the fat, so the parsley must be well squeezed dry first.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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