Parsley Butter Sauce
A rich, creamy parsley butter sauce with shallots, white wine, and mustard, perfect for seafood or poultry dishes, offering bright herbaceous flavor and velvety texture.
Ingredients
Instructions
- Combine the shallots, vinegar, and wine in a saucepan and bring to a boil.
- Cook until reduced by half.
- Add the broth and cream and bring to a boil.
- Cook at a rolling boil about 45 seconds. Swirl in the butter.
- Add salt and pepper to taste and stir in the mustard and parsley.
Tips & Substitutions
To enhance flavor, consider adding a splash of fresh lemon juice or zest. If you don't have dry white wine, substitute with a splash of white grape juice mixed with a bit of vinegar. For a lighter version, you can replace heavy cream with half-and-half. This sauce pairs beautifully with seafood recipes like Scallops Meuniere or Fish Cakes.
Serving Suggestions
This parsley butter sauce is perfect over grilled fish, shrimp, or scallops. It can also elevate steamed vegetables or pasta. For a complete meal, pair it with a light Japanese Salad and crusty bread to soak up the delicious sauce.
Storage & Reheating
Store any leftover parsley butter sauce in an airtight container in the refrigerator for up to 3 days. When reheating, do so gently over low heat to avoid separating the sauce. Stir often and add a splash of water or broth if it thickens too much.
Nutrition & Diet Analysis (per serving)
Each serving of Parsley Butter Sauce contains roughly 730 calories, with 19g protein, 101g carbohydrates, and 32g fat. It is an excellent source of dietary fiber (73% of the Daily Value), vitamin C (61% of the Daily Value), and iron (56% of the Daily Value). Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this sauce ahead of time?
Yes, you can prepare the sauce up to a day in advance. Just reheat it gently before serving, adding a little extra cream if it has thickened too much. This makes it convenient for dinner parties or when preparing multiple seafood recipes.
What can I substitute for shallots?
If you don't have shallots, finely chopped onions or green onions can be used as a substitute. While the flavor will be slightly different, these alternatives will still provide a nice base for the sauce.
Is it possible to make this sauce dairy-free?
Absolutely! You can use coconut cream or a dairy-free cream substitute in place of heavy cream. Also, opt for plant-based butter to keep the sauce completely dairy-free while still achieving a rich flavor.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).