I’m love sauces, they aren’t just great on pasta… this sauce is great on just about everything.
This would be yummy with some pasta, hot or cold, and it’s great on veggies as a dip, or salad as a dressing, and really great on chicken, and fish!
I love easy sauces that take only minutes to make.
This keeps well in the fridge for 2 weeks, it never lasts longer than that in my fridge 🙂
I love that it’s mild enough where I live to grow parsley year round, it is readily available in the grocery store in the produce section if you’re not able to grow it.
Fresh herbs make all the difference, especially in sauces!
I’m a HUGE fan of sauces and these are so yummy too…
- Cilantro Lime Sauce
- Homemade Buttermilk Ranch Dressing
- Jalapeno Pesto
- Thai Peanut Sauce
- Lemon Wine Sauce
Having some of this sauce in a jar in the fridge is so great, it tastes so fresh and delicious.
I just love the color of this sauce!
I use Meyer lemons when making the sauce, it will be tangier if you use another variety like Eureka, for example, but I’m sure delicious I just happen to love Meyer lemons and use them whenever possible.
This lemon parsley sauce is delicious over salad, drizzled over cooked vegetables like zucchini, cabbage, cauliflower, and asparagus and also delicious with fish or chicken.
I use this Immersion Blender, and I use it just about every day, smoothies, sauces, and whipped cream… yum! It whips things so quickly and easily and I’ve had smoothie bullet types of smoothie makers and they’ve broken, meanwhile, my trusty immersion blender always works and I sure like that!
- 1 egg yolk
- 1/4 cup fresh lemon juice
- 1/2 teaspoon salt
- 3 tablespoons fresh parsley
- 1/2 teaspoon fresh garlic paste/minced
- 1/2 cup oil
- In a food processor or in a cup with an immersion blender add egg yolk, lemon juice, salt, and parsley, start blending and add oil pouring slowly into a blender or add oil and place immersion blender and begin mixing and lift up as it blends.
If you like this or any other recipe at 
Robert Peck says
Hi Diane,
This is being polite…Under instructions you meant to say “LIFT” and you said “LEFT” .Let me be your proofreader..Also, where did the minced garlic go ? LOL
Diane says
thanks for letting me know there was an error, I’ve fixed it.
Gina DeMarco says
This is calling for oil. What kind of oil?
Diane says
You can use vegetable oil, corn oil or a light tasting olive oil, your preference. I use vegetable or a light olive oil.
Regina says
Wow, I just LOVE this sauce, I can only imagine how yummy it is. I’m going to make it tomorrow and pour it over some shrimp and veggies.
Brandy says
This is a really quick and easy sauce to make. Thanks for sharing.
Amanda says
The looks so delicious, I’m going to make it for chicken tonight.
jamie says
I just love sauces, I can’t wait to make this one and have it on fish for dinner tonight.
Lana says
I love sauces with lemon and will make this soon, it looks yummy.
color switch says
This sauce is great, eat with the food can use it to eat.
Ellie says
Very tasty sauce, I’ve made it twice this week already. Had it with salad, slathered on bread with my turkey sandwiches and dipped chicken meatballs into it too, thanks so much for all the great recipes.
Clive says
Is it ok cold or do you need to warm it up to have with meat.
Diane says
It’s good hot or cold, I typically serve it at room temp if I just made it or cold from the fridge.
Chana says
Hi, this recipe looks great. The only thing I am curious about is if there is something else I can put in instead of the egg yolk. Thanks
Diane says
I’ve read some use unsweetened soy milk instead of the egg in making mayo/aioli recipes. I haven’t tried it but it’s worth a shot. For this recipe I’d start with 1/4 cup of soy milk an see how it goes.