Traditional English Parsley Sauce Recipes

ENGLISH PARSLEY SAUCE

Steps:

• Melt the butter in a saucepan, blend in flour and milk. Stir until smooth and cook until it thickens, about 5-7 minutes. Salt and pepper to taste. Just before serving, add in parsley and finely chopped hard boiled eggs. Sprinkle in a little nutmeg. Enjoy!
• This is good over fish, chicken, potatoes and vegetables.

TRADITIONAL ENGLISH PARSLEY SAUCE

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.

TRADITIONAL ENGLISH PARSLEY SAUCE

Steps:

• Gather the ingredients.
• In a medium-sized saucepan, melt the butter over medium heat.
• Stir in the flour and mustard (if using).
• Stir thoroughly to form a thick paste.
• Cook gently for 2 to 3 minutes more, watching the heat to ensure the paste does not burn. This will cook off the taste of raw flour in the finished sauce.
• Gradually whisk in the milk.
• Bring to a boil, lower the heat, and simmer for 5 minutes, frequently whisking to make sure there are no lumps. The sauce should be quite thick but still pouring consistency. If too thick, add a little more milk.
• Add the fresh parsley and stir well.
• Season with a good pinch of sea salt and a few black pepper grinds. Taste and add more as needed.
• Keep the sauce warm, on low heat, until needed. If keeping sauce warm for more than 15 minutes, laying a piece of buttered parchment paper on the surface will prevent a skin from forming. If a slight skin does form, whisk thoroughly over heat, and it should disappear.
• Serve and enjoy.

PARSLEY SAUCE

Steps:

• Put the butter, flour and milk in a saucepan.
• Heat, whisking continuously, until the sauce thickens, boils and is smooth.
• Simmer for 1-2 minutes.
• Season to taste and add the parsley.

PARSLEY SAUCE

Steps:

• Place milk, parsley stems, carrot, and onion in a medium saucepan over medium-high heat. Bring to a simmer and season with salt and pepper; let simmer for 4 to 5 minutes.
• Remove saucepan from heat and strain; discard solids. Return milk to saucepan and bring to a boil over medium-high heat. Whisk in roux until mixture is thick enough to coat the back of a spoon; season with salt and pepper. Add chopped parsley and reduce heat to very low; simmer for 4 to 5 minutes.