|Nutritional Guidelines (per serving)|
|Servings: Serves 4|
|Amount per serving|
|% Daily Value*|
|Total Fat 9g||11%|
|Saturated Fat 5g||25%|
|Total Carbohydrate 8g||3%|
|Dietary Fiber 1g||3%|
|*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.|
If your memories of English Parsley Sauce are school dinners as a child, then, like me, you may have long put the parsley sauce recipe well out of reach. Those memories involve a thick, gloopy sauce, often only lukewarm. The sauce, unsurprisingly, fell out of favor, and for the longest time have disappeared save a few packet sauces on the market.
What a shame, as parsley sauce is actually a really delicious, quick and simple sauce to make and will jazz up many a piece of fish, or baked ham. It is firmly back on my repertoire and I am happy to report, I am now seeing it regularly making a comeback in restaurants too.
Parsley is the classic herb in this dish but there are other tasty alternatives, see the notes below.
Gather the ingredients.
In a medium-sized saucepan, melt the butter over a medium heat.
Stir in the flour and mustard if using.
Stir thoroughly and a thick paste will form but don't worry.
Cook gently for a further 2 to 3 minutes, watch the heat to ensure sure the paste does not burn.
Gradually stir in the milk. I prefer to use a whisk, as I find it easier, but a wooden spoon is fine.
Bring to the boil, lower the heat and simmer for 5 minutes, stirring frequently to make sure there are no lumps. The sauce should be quite thick but still a pouring consistency, if too thick add a little more milk.
Add the parsley and stir well.
Add a good pinch of sea salt and a few grinds of black pepper, taste and add more to taste.
Keep the sauce warm until needed. If you need to keep the sauce longer than about 15 minutes I recommend laying a piece of buttered greaseproof paper on the surface to prevent a skin forming. If a slight skin does form, whisk thoroughly and it should disappear.
Serve with fish or ham and enjoy!
- The sauce will keep covered in the fridge for a day or two, but no longer.
- Freezing is not recommended.
- Add finely chopped chervil or tarragon and a teaspoon of freshly squeezed lemon juice, great with fish.
- With boiled or baked ham, reserve some of the cooking liquor and make the sauce with half milk and half stock.
- Stir in 2 tablespoons finely grated Parmesan cheese and use over cooked vegetables au gratin.