Peterseliesaus

Peterseliesaus Recipe from Netherlands | Simple and Delicious Recipe

Region / culture: Netherlands | Preparation time: 5 minutes | Cooking time: 10 minutes | Servings: 4

Introduction

Peterseliesaus, also known as parsley sauce, is a classic Dutch sauce that is often served with fish dishes. This creamy and flavorful sauce is easy to make and adds a delicious touch to any meal.

History

Peterseliesaus has been a popular sauce in Dutch cuisine for many years. It is believed to have originated in the Netherlands and has since become a staple in many households. The sauce is typically made with a combination of butter, flour, parsley, and seasonings.

Ingredients

0.5 liter of water or fish stock
75 g of butter
30 g of flour
1 tbsp of finely chopped parsley
a pinch of salt

How to prepare

In a bowl, combine the flour with a small amount of cold water to create a paste.
In a separate pot, bring the water or fish stock to a boil and thicken it by adding the flour paste.
Allow it to boil for a brief period, then remove from heat and incorporate the butter.
Include the parsley.
Stir well and season with salt to taste.

Variations

Add a splash of white wine for a more complex flavor.
Substitute the parsley with dill or chives for a different herbaceous twist.

Cooking Tips & Tricks

Be sure to whisk the flour paste thoroughly to avoid any lumps in the sauce.

- Adjust the thickness of the sauce by adding more or less flour paste.

- For a richer flavor, use homemade fish stock instead of water.

Serving Suggestions

Peterseliesaus is traditionally served with fish dishes, such as poached salmon or grilled trout. It can also be served over steamed vegetables or mashed potatoes.

Cooking Techniques

The key to making a smooth and creamy Peterseliesaus is to whisk the flour paste thoroughly and incorporate the butter slowly.

Ingredient Substitutions

If you don't have fish stock, you can use chicken or vegetable stock as a substitute.

Make Ahead Tips

Peterseliesaus can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.

Presentation Ideas

Garnish Peterseliesaus with a sprig of fresh parsley or a sprinkle of paprika for a pop of color.

Pairing Recommendations

Peterseliesaus pairs well with a variety of seafood dishes, such as grilled shrimp or baked cod. It also complements roasted chicken or pork.

Storage and Reheating Instructions

Store any leftover Peterseliesaus in an airtight container in the refrigerator. Reheat gently on the stovetop, adding a splash of water or stock to thin out the sauce if needed.

Nutrition Information

Calories per serving

Each serving of Peterseliesaus contains approximately 100 calories.

Carbohydrates

Each serving of Peterseliesaus contains approximately 5 grams of carbohydrates.

Fats

Each serving of Peterseliesaus contains approximately 10 grams of fats.

Proteins

Each serving of Peterseliesaus contains approximately 2 grams of proteins.

Vitamins and minerals

Peterseliesaus is a good source of vitamin K and vitamin C due to the parsley content.

Alergens

Peterseliesaus contains dairy (butter) and gluten (flour).

Summary

Peterseliesaus is a creamy and flavorful sauce that is relatively low in carbohydrates and proteins but higher in fats. It is a good source of vitamins K and C.

Summary

Peterseliesaus is a classic Dutch sauce that adds a creamy and flavorful touch to fish dishes. This easy-to-make sauce is versatile and can be customized with different herbs and seasonings to suit your taste preferences. Enjoy Peterseliesaus with your favorite seafood or meat dishes for a delicious meal.

How did I get this recipe?

I remember the thrill of stumbling upon this recipe for Peterseliesaus. It was many years ago when I was just a young girl, eager to learn how to cook like my own mother and grandmother. I had always been fascinated by the way they could take simple ingredients and turn them into delicious meals that brought our family together.

One day, while visiting a local farmers market, I met an elderly woman who was selling fresh herbs and produce from her garden. As we chatted, she mentioned that she had a special recipe for a traditional Dutch parsley sauce that had been passed down through generations in her family. Intrigued, I asked her if she would be willing to share the recipe with me.

With a twinkle in her eye, the woman agreed and invited me to her home the following day. As I arrived at her quaint cottage, she welcomed me with a warm smile and led me to her cozy kitchen. The aroma of herbs and spices filled the air, and I knew that I was in for a culinary adventure.

The woman began to gather the ingredients for the Peterseliesaus, carefully measuring each one with precision. She explained the importance of using fresh parsley, butter, flour, and milk to create the smooth and creamy sauce. As she cooked, she shared stories of her own childhood and the memories she had of learning to cook from her own mother.

I watched in awe as she expertly whisked the sauce, adding a pinch of salt and pepper to enhance the flavors. The kitchen was filled with the sound of sizzling butter and the rich aroma of parsley. It was a magical moment, and I felt privileged to be learning this cherished recipe from someone who had so much love and passion for cooking.

After the sauce had simmered to perfection, the woman poured it over a plate of steamed vegetables and boiled potatoes. She handed me a fork and encouraged me to taste the dish. The first bite was heavenly – the creamy sauce melted in my mouth, leaving behind a burst of fresh parsley and buttery goodness.

As I savored the flavors, the woman told me that this Peterseliesaus was a staple in her family, often served with roasted meats, grilled fish, or simply drizzled over a bowl of pasta. She explained that the sauce could be adjusted to suit different tastes – adding more parsley for a stronger flavor, or a splash of lemon juice for a tangy kick.

I thanked the woman profusely for sharing her recipe with me, feeling inspired and grateful for the opportunity to learn from such a talented cook. I left her home that day with a new sense of confidence and excitement to experiment with my own cooking skills.

Over the years, I have made the Peterseliesaus countless times, each time reminiscing about the day I learned the recipe from that kind-hearted woman. I have shared it with friends and family, passing down the tradition of this delicious sauce to the next generation.

As I stand in my own kitchen now, whisk in hand, I can't help but smile as I remember that fateful day at the farmers market. The Peterseliesaus has become a beloved dish in my own family, a reminder of the power of food to bring people together and create lasting memories.

And so, as I continue to cook and create new recipes of my own, I am forever grateful for the chance encounter that led me to discover the magic of Peterseliesaus. It is a recipe that will always hold a special place in my heart, a symbol of tradition, love, and the joy of sharing good food with those we care about.