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Parisienne Sauce is a room temperature cheese-based sauce that requires no cooking.
It is used for cooked vegetables that are then being served cold or room temperature -- classically, asparagus.
Some modern sauces -- such as a meat sauce with eggs and cream in it -- are trying to hijack the name of Parisienne Sauce, but as nice as it sounds, it needs another name.
Cooking Tips
2 oz / 50 g of a cream cheese (ideally Gervais, but in practice even Philadephia is fine)
Olive oil
Lemon juice
1 tablespoon fresh chervil, chopped
Paprika
Salt
In a food processor, whiz the cheese until soft and smooth. Drizzle in enough olive oil, whizzing as you go, to make it into a spoonable sauce. Stir in chervil by hand (don't whiz; it's not meant to be a green-coloured sauce.) Adjust taste with a few squirts of lemon juice, and some salt and paprika. Keep chilled until needed, then bring to room temperature shortly before use.
Also called:  Sauce parisienne (French) Salsa parigina (Italian) Salsa parisina (Spanish)
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