Dairy-Free Creamy Lemon Parsley Sauce
This creamy lemon parsley sauce recipe is great for chicken, fish, and vegetarian entrées, and, it's lactose free, egg free, and soy free!
- Serves: 4 persons
- 2cups rice milk, divided
- 2tablespoons flour
- 2tablespoons Dijon mustard
- 2tablespoons honey
- ¼cup lemon juice
- ¼cup fresh parsley, finely chopped
- 1teaspoon salt, or to taste
- Optional: Pepper, to taste
Step 1Gather the ingredients.
Step 2Combine 1/4 cup of the rice milk with the flour in a small saucepan over medium-low heat, stirring well until incorporated.
Step 3Add the remaining ingredients and cook, stirring frequently, until the mixture is slightly thickened, about 3 to 4 minutes. Salt and pepper to taste, and remove the pan from the heat.
Step 4Serve warm or hot.