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Parsley sauce

Parsley sauce in a small saucepan

Parsley sauce

Name: Parsley sauce
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: Makes 500ml
Ingredients: 50g butter; 40g plain flour; 500ml milk; small bunch of parsley finely chopped; ½-1 lemon juiced (optional); ½-1 tsp English mustard (optional)

Samuel Goldsmith

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Makes 500ml

Easy

Prep: 10 mins

Cook: 10 mins

A star rating of 4.4 out of 5.22 ratingsRate

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Serve this versatile sauce with fish, or use it in a pie filling. It keeps in the fridge for a couple of days, or frozen for up to a month

Freezable

Egg-free

Low sugar

Nut-free

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

50g butter
40g plain flour
500ml milk
small bunch of parsley

finely chopped
½-1 lemon

juiced (optional)
½-1 tsp English mustard

(optional)

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Nutrition: Per 100ml

kcal170
fat12g
saturates7g
carbs11g
sugars5g
fibre1g
protein4g
salt0.29g

Method

step 1

Melt the butter in a pan over a medium-low heat, then stir in the flour. Cook, stirring, for 1-2 mins until a paste forms.
step 2

Gradually pour in the milk, stirring continuously until all the milk has been incorporated and the sauce coats the back of a spoon. If the sauce is lumpy, whisk for a few minutes more, or strain through a sieve and return to the pan. Bring to a simmer and bubble for 1 min. Remove from the heat and stir through the parsley. Add the lemon juice and mustard to taste, if using. Season well with salt and freshly ground black pepper. Once cool, will keep chilled for up to three days or frozen for a month. Defrost overnight in the fridge and reheat over a low heat.

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A star rating of 4.4 out of 5.22 ratings

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