Parsley Sauce

Parsley Sauce

A silky white sauce studded with fresh parsley, traditionally spooned over British fish and ham.

Total 17 min Makes 16 oz Calories 95/serving

Dietary

Vegetarian, Pescatarian, Nut free, Halal, Kosher

Allergens

Dairy, Wheat

This classic parsley sauce starts with a simple butter and flour roux, enriched with milk into a smooth béchamel, then finished with plenty of chopped fresh parsley. It's a traditional accompaniment to poached fish, gammon, or boiled potatoes, and comes together in under 20 minutes with pantry staples.

Ingredients

  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 2 cups whole milk
  • 1/2 cup fresh parsley, finely chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper
  • 1 tablespoon lemon juice
  • 1 pinch freshly grated nutmeg

Method

  1. Melt the butter in a 6-quart saucepan over medium heat until foaming but not browned.

  2. Whisk in the flour and cook, stirring constantly, until the mixture is smooth and pale golden, about 1 minute, to form a roux.

  3. Gradually pour in the milk in a slow stream, whisking constantly to prevent lumps from forming.

  4. Increase heat to medium-high and bring the sauce to a gentle simmer, whisking frequently, until thickened enough to coat the back of a spoon.

  5. Reduce heat to low and stir in the salt, white pepper, and nutmeg.

  6. Stir in the chopped parsley and lemon juice, and cook for 1 minute more to warm the parsley through without dulling its color.

  7. Taste and adjust seasoning with additional salt and pepper if needed, then serve warm.

Rate this recipe

★ 4.6 (1)

Parsley Sauce

This classic parsley sauce starts with a simple butter and flour roux, enriched with milk into a smooth béchamel, then finished with plenty of chopped fresh parsley. It's a traditional accompaniment to poached fish, gammon, or boiled potatoes, and comes together in under 20 minutes with pantry staples.

17 min 16 oz 95 cal

Ingredients

  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 2 cups whole milk
  • 1/2 cup fresh parsley, finely chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper
  • 1 tablespoon lemon juice
  • 1 pinch freshly grated nutmeg

Method

  1. 1

    Melt the butter in a 6-quart saucepan over medium heat until foaming but not browned.

  2. 2

    Whisk in the flour and cook, stirring constantly, until the mixture is smooth and pale golden, about 1 minute, to form a roux.

  3. 3

    Gradually pour in the milk in a slow stream, whisking constantly to prevent lumps from forming.

  4. 4

    Increase heat to medium-high and bring the sauce to a gentle simmer, whisking frequently, until thickened enough to coat the back of a spoon.

  5. 5

    Reduce heat to low and stir in the salt, white pepper, and nutmeg.

  6. 6

    Stir in the chopped parsley and lemon juice, and cook for 1 minute more to warm the parsley through without dulling its color.

  7. 7

    Taste and adjust seasoning with additional salt and pepper if needed, then serve warm.