Traditional English Parsley Sauce

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Close up of a white jug filled with white and green parsley sauce.

5 from 5 votes

A classic parsley sauce is so easy to make and pairs beautifully with ham, fish or vegetables. Learn how to make this English classic!

Servings: people

Author: Helen Best-Shaw

Prep Time5

Cook Time10

Total Time15

Ingredients

handful fresh parsley - about 15g
25 g butter
25 g flour
250 ml milk
salt & pepper

Optional

1 tsp mustard
1 tbsp double cream
2 tsp lemon juice

Instructions

Remove most of the stalks, and then finely chop your parsley.
handful fresh parsley
Melt the butter in a medium saucepan over a mid to low heat. Once the butter is melted add the flour.
25 g butter, 25 g flour
Stir the flour in, until you have a thick paste or roux. Then cook for a few minutes stirring all the time. Cook the roux thoroughly. Otherwise, the sauce may taste of flour.
Gradually start to add the milk, a little at a time, stirring it in well to make a smooth paste after each addition. As the paste turns to a sauce, you can add more milk each time.
250 ml milk
Bring to a simmer for a few minutes so the sauce thickens. Keep stirring all the time. Make sure you scrape the sides and bottom of the pan where the sauce will thicken faster, to ensure an even consistency and avoid burning.
Stir in the freshly chopped parsley and season with pepper and salt to taste. If you are using mustard, lemon or cream, add these at this stage.
handful fresh parsley, salt & pepper
The sauce will keep warm in the pan for 15–20 minutes. If you need to leave it for longer, place a circle of buttered parchment or greaseproof paper on the top, to stop a skin forming.

Notes

This sauce is also delicious with other leafy green herbs. Try tarragon, chervil, or coriander (cilantro), or a combination. You could even use carrot tops.

If making to serve with boiled ham / gammon, then substitute up to half the milk with the ham stock. (Taste test first as ham stock can be very salty)

If you are poaching fish in milk, reuse the milk for the sauce for a cohesive flavour.

Add some finely grated strong cheese, such as cheddar, grana padano or parmesan, to top a vegetable or fish gratin.
Make this gluten free by substituting your usual GF flour

Nutritional Information

This recipe is 4 Weight Watchers points per portion

• Please note that the nutrition information provided below is approximate and meant as a guideline only.

• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.