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Parsley sauce

Parsley sauce

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A very, very easy sauce to make that goes extremely well with french fries, steaks or on a hamburger.

  • mayonnaise
  • lemon juice
  • parsley
  • garlic

Servings: -

Preparation time: less than 15 minutes


I can't say that the ingredients are fixed. Orientatively, I can say that if I went to the grill I would take about a tube of mayonnaise, about 2-3 bundles of parsley (don't skimp on parsley because that gives it a taste) and about 4-5 cloves of garlic. Mix them all in a bowl and the sauce is ready.


Whether you prepare them as a side dish or you want to eat them as such, these grilled eggplant with garlic and parsley sauce it is very simple to prepare. Are eggplants grilled or grilled, pickle in a fragrant sauce, absolutely delicious.

If you are lucky enough to be able to cook them outside at a garden grill, it would be wonderful, if not, they can be made on the stove in a grill pan, without any problem. And the pumpkins prepared like this are extremely tasty, so it's your choice.

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Colbert sauce recipe with bone broth, butter, lemon juice and green parsley for fish dishes

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If you liked this version of grilled pumpkin / eggplant sauce (vegetables, in general), but you didn't do it because you couldn't find pine seeds, now I offer you the possibility to execute the abbreviated version, with only four (let's 5, if we also include NaCl, ie table salt) ingredients.

What do you need?

  • 1 head of garlic
  • 2 healthy bunch of parsley
  • 3-5 tablespoons of olive oil
  • ½ lemon - just juice
  • Sea salt - ½ teaspoon (or to taste).

How do you proceed?

Peel the garlic and finely chop it with a knife.

Wash, drain and chop the green parsley.

Mix the chopped garlic with the parsley and olive oil. Sprinkle with lemon juice. Stir again.

Place the resulting mixture over sliced ​​pumpkin, eggplant (or other vegetables) on the grill or on a hot plate.

Have fun and see you healthy again!

Ingredients Red tuna fillets with dried parsley and lemon sauce

Take the fillets and salt them on both sides, then add the dried parsley. Sprinkle abundantly with olive oil and lemon juice in this sauce and add the two cloves of garlic cut in half. Leave the fillets in the fridge in this sauce for an hour.

Heat a Teflon pan when it has heated well, put the tuna fillets (you can pour over them and the sauce in which they were). Hold for a maximum of two minutes on both sides. If they are kept too long, the meat hardens and becomes too dry. It can be served at the table with lettuce and mashed potatoes.

Try this video recipe too

Pork confit, straw potatoes, parsley sauce

It's not the first time I've admitted that I like pigs. However, it seems that something is changing and I am no longer attracted to the pig in any way. The little ones leave me cold with pork, neck, schnitzel. I don't even go after sausages, nor is the muscle on my short list. I started to prefer the pieces that are better if they are cooked for a longer period. The ribs, the pork breast, the meatballs, the meat and the bone chop, all cooked slowly, at a low temperature, delight me. Let me tell you now about a piece of meatballs, low in fat, with skin and quite a lot of meat. What's wrong with her? What would I do to them? What have we already done to them (to respect the historical truth)?

I took the piece (about 2 kilograms) and covered it with coarse salt, to lose more water. I kept it like that overnight, cold. The next day I cleaned the salt from it and put it in a deep tray. I put next to her some garlic hats, thyme sprigs, cloves, two whole hot peppers and a cinnamon stick. I put in the pan a kilogram and a half of lard mixed with duck lard (so I had, any lard is good).

I left the tray in the oven at 150 degrees Celsius (bottom heat) for four hours. I took out the piece of meat on a tray, on a baking sheet, and pressed it with a tray over which I placed a weight. I baked it for another hour. The pressing has the role of thinning the layer of fat between the layers of meat.

With the straw potatoes it was simple: clean, cut julienne, fry in the remaining lard in the pan. Delicious. Parsley sauce: a handful of parsley, three tablespoons of oil, a tablespoon of lemon juice, salt, pepper, a little honey, blender. Red sauce: a bell pepper, red, blended in a blender with three skinless tomatoes, salt, pepper, basil, then put on low heat for a quarter of an hour. Simple.

Mackerel with parsley sauce

1. In a blender, put the lemon juice, olive oil and mix well. Then add all the parsley, finely chopped, and stir for a few more minutes. It is good to make the sauce 1-2 hours before the fish, so that it has time to soak.
2. Clean the mackerel well and wash it by rubbing the inside with cornmeal. Clear and drain, then notch
inch by inch to melt the bones on the grill.
3. Heat the grill, sprinkle with a few drops of olive oil and throw a tablespoon of salt. Place the washed and dried fish. Leave until done, then return. Being a fine fish, if it turns several times, it breaks into pieces.

4. After baking on both sides, remove the mackerel on the plate and sprinkle with plenty of parsley sauce. Serve hot.

Potatoes with parsley and tuna sauce

Wash the potatoes and rub with a brush. Boil in the shell, with a little water, cover, about 25 minutes. Drain and keep warm in the pot.

Meanwhile, the tone is leaking. Wash the lemon and cut it in half. Peel a squash, grate it and squeeze the juice.

In a bowl, combine the yogurt with the mayonnaise and lemon juice. Crush the tuna and add to the mixture. Salt and pepper the mixture and mix until creamy. At the end, add the capers.

Wash the parsley and toss. Break the leaves, keep some for garnish, others chop large.

Heat the oil and butter in a pan. Fry the potatoes a little. Add the lemon peel and chopped parsley (keep 1/2 tablespoon) salt and pepper.

Arrange the potatoes and tuna sauce on two plates. Garnish the portions with the remaining parsley, the whole parsley leaves and the lemon slices.

  1. Heat the oil and put the chopped onion in it and leave it until it is browned.
  2. Over, put the crushed garlic and diced bell peppers.
  3. Quench everything with wine and 150 ml of water.
  4. Put the broth and simmer for about 10 minutes.
  5. At the end, add salt and pepper to taste and sprinkle with chopped parsley.

This spaghetti sauce It is delicious and extraordinarily easy to prepare. Enjoy your tasty and fast food!

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it is very good and all the ingredients at hand ,, thank you ,,

I just finished making the sauce, it turned out excellent!



  1. Tygojinn

    I have eliminated the problem

  2. Ander

    Today I will be rooting for CSKA football club! Forward, OURS! ;)

  3. Gianni

    Happy New Year!

  4. Dalyn

    It still that?

  5. Baruch

    Yes, the real truth

  6. Shaktikree

    This is very valuable information

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