May 7, 2010

Parsley Cream Sauce



Friday's Sauce

Vegetable sauce, pasta sauce, seafood and fish sauce ... you name it, this sauce is very versatile.

Perfect for spring or any time with it's wonderful and creamy parsley flavor. It is another fine recipe from the cookbook by George Geary that I am featuring this week.

I think it makes a fine sauce over a simple pan of sautéed scallops, fish or a medley of seafood along with a wedge of lemon. Enjoy!

Parsley Cream Sauce
makes 2 cups

2 tablespoons unsalted butter
1 onion, finely chopped
1 1/4 cups Italian flat-leaf parsley
1/2 cup dry white wine
1/3 cup heavy or whipping (35%) cream, at room temperature
1/2 cup freshly grated Romano cheese
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
    In a skillet, melt butter over medium low heat. Add onion and sauté until softened, about 4 minutes. Stir in parsley, wine and cream and heated until bubbling. Whisk in Romano cheese. Season with salt and pepper.

    6 comments :

    1. I'm with you on this one, pan scallops or even some baked Tilapia would be awesome with this sauce!

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    2. Really simple and really tasty! Got to love that combination. I'd love it with fish.

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    3. This looks very simple and delicious. Hope to make. Drick, I made a prawn dish of yours with lemon. I spiced it up with chili sauce...mmm...very delicious. Will be on my blog soon. Thanks.

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    4. This would be good on just about anything, yum.

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    5. this could work as a dip too! prawn cocktail.

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