Creamy Parsley Sauce Recipes

TRADITIONAL ENGLISH PARSLEY SAUCE

Traditional English Parsley Sauce image

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

Provided by Helen Best-Shaw

Categories Sauces

Time 15m

Number Of Ingredients 8

Ingredients

handful fresh parsley (about 15g)
25 g butter
25 g flour
250 ml milk
salt & pepper
1 tsp mustard
1 tbsp double cream
2 tsp lemon juice

Steps:

Remove most of the stalks, and then finely chop your parsley.
Melt the butter in a medium saucepan over a mid to low heat. Once the butter is melted add the 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.
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.
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.

Nutrition Facts : Calories 107 kcal, Carbohydrate 8 g, Protein 3 g, Fat 7 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 20 mg, Sodium 74 mg, Fiber 1 g, Sugar 3 g, UnsaturatedFat 3 g, ServingSize 1 serving

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