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.