Parsley Sauce

Best enjoyed fresh. Sauce can separate upon reheating.

For a lighter sauce, use milk with a lower fat content.

Add a squeeze of lemon juice at the end for extra brightness.

Finely chop the parsley for a smoother sauce texture.

Poached or pan-fried fish (cod, haddock, salmon)

Boiled or roasted chicken

Steamed vegetables (asparagus, green beans)

Overcooking the sauce, which can cause the dairy to curdle.

Adding the parsley too early, which can dull its vibrant color and flavor.