Creamy Lemon & Parsley Sauce for Fish/Chicken
03/25/05 03:31 PM
Creamy Lemon & Parsley Sauce for Fish/Chicken (Two very generous servings)
I made up this recipe as I wanted a nice sauce with my salmon tonight- it was define, delicately lemon flavoured and just perfect.
2 cups soy or rice milk
grated peel of one lemon
.25 cup fresh parsley finely chopped
1.5 tablespoon non dairy margarine/butter sub
1.5 tablespoon cornflour (cornstarch)
Melt the margarine over a low heat, add the milk, parsley and lemon peel. Put the cornflour in a jug and have it nearby. When the mixture is almost boiling take some of the mixture (about .25 cup) and add to the jug with the cornflour. Whisk this mixture until smooth. Add the rest of the milk mixture, stir,then put it back into the pan. Bring to the boil stirring constantly and it will thicken.
Serve over salmon with rice. (I had sauteed leeks as a vegetable)
Or serve as a pasta sauce with chicken or fish or shrimp.