Creamy Lemon Parsley Sauce

Lemons in a hessian sack
Rekha Garton / Getty Images
  • Total: 20 mins
  • Prep: 10 mins
  • Cook: 10 mins
  • Yield: 2 cups (4 servings)
Nutritional Guidelines (per serving)
370 Calories
5g Fat
74g Carbs
8g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 2 cups (4 servings)
Amount per serving
Calories 370
% Daily Value*
Total Fat 5g 7%
Saturated Fat 1g 6%
Cholesterol 0mg 0%
Sodium 1029mg 45%
Total Carbohydrate 74g 27%
Dietary Fiber 5g 19%
Protein 8g
Calcium 89mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This lactose-free, soy-free creamy sauce is incredibly versatile and simple to prepare. It is great for poultry, fish, and vegetarian entrees, and it is sweet and mild enough for dairy-free kids while flavorful enough for refined palates.


  • 2 cups rice milk (divided)
  • 2 tablespoons flour
  • 2 tablespoons Dijon mustard
  • 2 tablespoons honey
  • 1/4 cup lemon juice
  • 1/4 cup fresh parsley (finely chopped)
  • 1 teaspoon salt (or to taste)
  • Optional: Pepper (to taste)

Steps to Make It

  1. Gather the ingredients.

  2. Combine 1/4 cup of the rice milk with the flour in a small saucepan over medium-low heat, stirring well until incorporated.

  3. Add the remaining ingredients and cook, stirring frequently, until the mixture is slightly thickened, about 3 to 4 minutes. Salt and pepper to taste, and remove the pan from the heat.

  4. Serve warm or hot.

  5. Enjoy!