HomeRecipeLemon Parsley Dressing

Lemon Parsley Dressing

Lemon Parsley Dressing
Posted in : Sauces Stocks Marinades on
by : ChefLars
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This a great light dressing for salads or poured over chicken and fish dishes.
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Course Side Dish
Cuisine American
Equipment Chef's Knife, Cutting Board, Grater, Measuring Cups, Measuring Spoons, Salad Dressing Bottle, Small Mixing Bowl, Small Sauce Pan, Whisk
Cost Cheap
Skill Level Easy
Keyword dressing, sauce
Prep Time 10 minutes
Cook Time 20 minutes
Servings
cups
Ingredients
Lemon Parsley Dressing
  • 4 tablespoons butter
  • cup ΒΌfirmly packed fresh parsley chopped
  • 1 tablespoons grated lemon rind
  • 1 cup milk
  • 1/4 cup chicken stock
  • 1/2 cup dry white wine
  • 1/2 cup lemon juice
  • 1 tablespoon sugar
  • 1 tablespoon turmeric
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 tablespoons blond roux 1-3 tablespoons depending on thickness desired
Lemon Parsley Sauce (add to above)
  • 1 cup milk
  • 2 tablespoons blond roux 1-3 tablespoons depending on thickness desired
Course Side Dish
Cuisine American
Equipment Chef's Knife, Cutting Board, Grater, Measuring Cups, Measuring Spoons, Salad Dressing Bottle, Small Mixing Bowl, Small Sauce Pan, Whisk
Cost Cheap
Skill Level Easy
Keyword dressing, sauce
Prep Time 10 minutes
Cook Time 20 minutes
Servings
cups
Ingredients
Lemon Parsley Dressing
  • 4 tablespoons butter
  • cup ΒΌfirmly packed fresh parsley chopped
  • 1 tablespoons grated lemon rind
  • 1 cup milk
  • 1/4 cup chicken stock
  • 1/2 cup dry white wine
  • 1/2 cup lemon juice
  • 1 tablespoon sugar
  • 1 tablespoon turmeric
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 tablespoons blond roux 1-3 tablespoons depending on thickness desired
Lemon Parsley Sauce (add to above)
  • 1 cup milk
  • 2 tablespoons blond roux 1-3 tablespoons depending on thickness desired
Votes: 0
Rating: 0
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Rate this recipe!
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Instructions
Lemon Parsley Dressing
  1. Measure out butter. Set aside in small bowl.
  2. Grate lemon rinds, chop parsley. Set aside in a small bowl.
  3. In a medium bowl, add milk, stock, wine, lemon juice, sugar, turmeric, salt, and pepper. Whisk together.
  4. Over medium heat, melt butter in a medium saucepan, do not allow to brown.
  5. With a wooden spoon, saute parsley and lemon rind for 1 minute.
  6. Pour in milk, chicken broth, wine, lemon juice, sugar, turmeric, salt and pepper.
  7. Raise heat to medium-high, bring to boil; depending on desired thickness, add roux (1 Tbs. at a time).
  8. Boil for 15 minutes, stirring occasionally.
Lemon Parsley Sauce
  1. Over medium-high heat, bring dressing to boil.
  2. Reduce heat to medium. Add milk. Blend thoroughly.
  3. Add roux (1 Tbs. at a time). Whisk till desired consistency is achieved.
Recipe Notes

Advanced Preparation:

  • The dressing or sauce can be prepared in advance and refrigerated till needed.

Tips, Notes, and Variations:

  • If dressing or sauce becomes too thick, add chicken stock, a ΒΌ cup at a time, to reach the desired thickness.