Parsley Sauce
Traditional English Parsley Sauce
This bright green sauce brings fresh herb flavor to everything from fish to vegetables. Built on a proper white sauce foundation, it stays silky smooth while the parsley adds both color and a clean, grassy note that cuts through rich dishes beautifully.
EnglishSide DishSauceVegetarianQuick Meals
Ingredients
- 2 tbspunsalted butter
- 2 tbspall-purpose flour
- 1½ tspEnglish mustard powder(optional)
- 1 cupwhole milk, room temperature preferred
- 1 handfulfresh flat-leaf parsley, finely chopped
- fine sea salt
- freshly ground black pepper
Instructions
- Melt the butter in a medium saucepan over medium heat, swirling the pan until it's completely liquid and just starting to foam.
- Whisk in the flour and mustard powder if using, creating a thick paste called a roux. Keep stirring constantly for 2-3 minutes to cook out the raw flour taste — you want it golden but not brown.⏱ 3 min
- Pour in the milk gradually while whisking continuously to prevent lumps from forming. Once all the milk is incorporated, bring the mixture to a gentle boil, then reduce the heat and let it simmer for 5 minutes, whisking frequently, until it coats the back of a spoon.⏱ 5 min
- Remove from heat and fold in the chopped parsley, which will turn the sauce a lovely pale green. Taste and adjust with salt and pepper as needed.
- Serve immediately for the best texture, or keep warm over low heat. If you need to hold it longer than 15 minutes, press a piece of buttered parchment directly onto the surface to prevent a skin from forming.