Creamy Parsley Sauce
A super quick tasty sauce perfect with any fish dish.
Carbohydrate content; 2.1g per serving
- 80ml double cream
- 15g shallots
- 1tsp butter
- 1 tbsp fresh chopped parsley
- Lemon juice to taste
Finely chop the shallot and cook gently in the butter until softened.
On a low heat add the cream and parsley and cook until hot, stirring.
When it starts to thicken quickly add your fresh lemon juice, and salt and pepper to taste. Delicious served with fish and green vegetables.
Tip – if you like a thin sauce add a little milk or remove from the heat before it thickens.