Anyone know how to make a butterless/creamless parsley sauce?

[nappyaddict]

Thanks :)

If the problem is fat, you could simply thicken some clear stock with cornstarch and add chopped parsley & seasoning to the result. If the problem is dairy make a traditional roux using a non-dairy margarine mixed with some plain flour... and then add clear stock or non-dairy product like soya milk to the result until you have a sauce-like consistency.

Go to the pie and mash shop and get a ladlefull of liquor. It is the juice they stew the eels in, so full of bones which make it thick.

Mix a couple of tablespoons of flour with enough water to make a creamy liquid. Season fishstock with whatever you want thesauce to taste of, bring to the boil and drizzle in flour mixture while stirring vigorously. Use a little at a time, simmering between additions to thicken, adding more as necessary to achieve the consistency you want. Then allow to simmer gently for another 15mins or more, stirring frequently.

Best stock to use is the cooking juices from the fish, especially if there were bones. Or you cOuld use a stock cube plus extra seasoning, replacing some of the water with white wine, for flavour, or Oatly/other dairy sustitute, for creaminess. A little olive oil also gives extra creaminess and flavour.

You can make a roux with any fat, not just butter. I often make it with oil. Then, as Chil says, use stock to make the sauce rather than milk and you'll have a veloute rather than a bechamel. Then just add parsley.

Actually, I think prefer the sound of that to normal parsley sauce!