Creamy Lemon Parsley Sauce

Lemons in a hessian sack
Rekha Garton / Getty Images
  • 20 mins
  • Prep: 10 mins,
  • Cook: 10 mins
  • Yield: 2 cups (4 servings)

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.

What You'll Need

  • 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)

How to Make It

  1. Combine 1/4 cup of the rice milk with the flour in a small saucepan over medium-low heat, stirring well until incorporated.
  2. 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. Serve warm or hot.
Nutritional Guidelines (per serving)
Calories 370
Total Fat 5 g
Saturated Fat 1 g
Unsaturated Fat 2 g
Cholesterol 0 mg
Sodium 1,029 mg
Carbohydrates 74 g
Dietary Fiber 5 g
Protein 8 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)