Sauce au Beurre Persilée

Preparation info

    • Difficulty


Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About


  • ¼ pound butter
  • 3 tablespoons flour
  • 2 cups


Melt butter in skillet. Stir in flour. Cook a few minutes, then add water, salt, and pepper. Stir until thickened. When ready to serve add lemon juice and parsley. Taste and adjust seasonings.

Serve in separate bowl with Truite au Bleu or Poached Sea Bass.