Parsley sauce Recipe

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serves:

4

Skill:

medium

Cost:

cheap

Prep:

5 min

Cooking:

15 min
(plus cooling time)

Nutrition per portion

RDA
Calories Array kCal 0%
Fat Arrayg 0%
  -  Saturates Arrayg 0%

This classic parsley sauce recipe is a perfect match for roast ham, white fish and salmon fishcakes. You can also use it as an alternative to white sauce in a lasagne

Ingredients

  • Ingredients
  • 425ml full fat milk
  • Bunch of flat leaf parsley finely chopped (but keep the stalks)
  • 1 bay leaf
  • 1/4 onion, thickly sliced
  • 5 peppercorns
  • Pinch of nutmeg
  • 20g plain flour
  • 40g butter
  • Squeeze of lemon juice
  • Salt and pepper to season

Method

  • Put the milk, parsley stalks, bay leaf, onion, peppercorns and nutmeg in a heavy-bottomed pan.

  • Bring to the boil over a medium heat, then remove from the heat and allow to go cold. This will help to infuse the milk before making the sauce.

  • Slowly melt the butter in another saucepan. Add the flour and stir continuously for a minute so that you cook out the raw flour flavour. Remove from the heat.

  • Strain the milk through a sieve to remove the infusing ingredients and slowly add the milk to the butter and flour mixture. Keep combining a little more milk every few seconds until you’ve added it all. You should now have a thin, lump-free sauce.

  • Return the pan to the heat and stir the sauce until it starts to thicken. This will take about 5 minutes.

  • Once it’s thick, remove from the heat. Add the chopped parsley, lemon juice, salt and pepper.

  • Serve your parsley sauce with salty roast gammon and new potatoes, crispy fishcakes or grilled white fish.

More Recipe Ideas

Top Tip

Taking the butter & flour mix off the heat and adding just a dash of milk to start off with will stop the sauce going lumpy.