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Saws Persli (Parsley Sauce)

Saws Persli (Parsley Sauce) is a traditional Cymric (Welsh) recipe for a classic sauce of curly-leaved parsley in a milk base thickened with flour roux. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Parsley Sauce (Saws Persli).

prep time

20 minutes

cook time

10 minutes

Total Time:

30 minutes

Additional Time:

(+45 minutes cooling)

Serves:

4&¢x2013;6

Rating:

Tags : Sauce Recipes Vegetarian Recipes Herb Recipes Milk Recipes British Recipes Cymric/Welsh Recipes

Original Recipe

Fe arferid hwn fod yn saws cyffredin, wedi ei baratoi gyda phersli â dail cyrliog. Roedd yn cael ei weini, nid yn unig gyda physgod ond gyda gamwn ney gig moch hefyd. Nid ydym yn ei baratoi lawer yn fy nheulu, ond roedd gennym ddarn mawr o bersli yn yr ardd yn weddill o'n cynteidiau.

Cynhwysion:

1 llwy fwrdd of fenyn
1 llay fwrdd o flawd plaen
300ml o lefrith
halen a phupur du
2 llwy fwrdd o bersli wedi ei dorri'n fân

Dull:

I wneud y saws persli toddwch y menyn mewn sosban yna taenwch y blawd am ei ben cyn cymysgu i wneud roux llyfn. Coginiwch am 2 funud, gan droi'n gyson yna chwyrliwch y llefrith i fewn nes yn llyfn. Dewch a'r gymysgfa i ferwi, gan droi'n gyson yn a coginiwch nes fod y saws wedi twchu. Blaswch gyda halen a phupur yna ychwanegwch y persli.

English Translation

This used to be a very common sauce, made with curly leaf parsley. Not only was it served with fish, it was also used as an accompaniment to gammon and bacon. My family did not prepare it very much, but we still had a big patch of parsley in the garden left over from the previous generation.

Ingredients:

1 tbsp butter
1 tbsp plain flour
300ml milk
salt and freshly-ground black pepper
2 tbsp parsley, finely chopped

Method:

To make the parsley sauce melt the butter in a saucepan then scatter the flour over the top before blending in to form a smooth roux. Cook for 2 minutes, stirring constantly, then whisk in the milk until smooth. Bring the mixture to a boil, stirring constantly, then continue cooking until the sauce has thickened. Season with salt and black pepper then stir in the parsley. Keep warm.