Parsley Sauce

Preparation info

  • About

    1¼ cups

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • ¾ cup olive or vegetable oil
  • 3 tablespoons plus 1 teaspoon lemon juice
  • Salt and freshly ground black pepper
  • 2 tablespoons finely chopped onion
  • ¼ teaspoon finely minced garlic
  • ¼ cup chopped fresh parsley
  • ¼ teaspoon dried orégano


    1. Combine the oil, lemon juice and salt and pepper to taste in a small saucepan. Stir briskly to blend, and heat thoroughly. Do not boil.

    2. Remove the sauce from the heat, let cool almost to lukewarm, and add the remaining ingredients. Serve immediately with fish.