Parsley Sauce (Irish)

Parsley Sauce is perhaps the most widely used traditional sauce in Ireland. It is commonly served with corned beef, boiled ham, and poached salmon, but goes nicely with many other kinds of fish and meat, as well as poultry.

1 cup white sauce (240 mL)
1 cup beef, lamb, fish, rabbit, or chicken stock or another stock (such as ham), depending on what the sauce is to be served with (240 mL)
½ cup fresh parsley, minced (20 g)
sea salt
black pepper, freshly ground

Warm the white sauce in a medium saucepan, then stir in the stock and cook over medium heat, stirring frequently, for 3-4 minutes, or until the consistency is creamy. Stir in the parsley and season to taste with salt and pepper.

Makes about 2½ cups (600 mL).