Keith Floyd

Cold Parsley Sauce

Preparation info
    • Difficulty

      Easy

Appears in
top 1000Floyd on Britain & Ireland
Floyd on Britain & Ireland

By Keith Floyd

Published 1988

  • About

Excellent with grilled and fried herring, mackerel and plaice.

Ingredients

  • 3 oz (75 g) finely chopped parsley
  • 1½ pt (300

Method

Whip the cream and fold in the parsley; season to taste with salt, pepper and tabasco.