Parsley Sauce Recipe

Name: Parsley Sauce Recipe
Prep time: 10 min
Cook time: 4 min
Total time: 14 min
Yield: 2
Cuisine: British
Ingredients: 25g Butter; 10g Flour; 250ml Milk; 30g Bunch of Flat Parsley; 1 tsp Vegetable Stock Powder; 1/4 tsp Onion Salt; 1/4 tsp Nutmeg

Cowbridge Kitchen

About This Recipe

Parsley sauce is made from a standard white sauce (Bechamel Sauce), then it is flavoured with Vegetable stock, Nutmeg and of course, Parsley. Parsley sauce is traditionally served with Seafood such as Fish. This can include things like Fishcakes and Fish Fingers.

I have often served Parsley sauce with Ham, but to be honest it can go with anything that needs a white sauce. I love this stuff with Mashed Potatoes, it makes them really creamy. ...

History of Parsley Sauce
Originating in Europe, particularly in the United Kingdom, this sauce has its roots in the medieval period when fresh herbs were commonly used to enhance the flavours of various dishes.

Parsley, known for its vibrant green color and fresh taste, became a staple herb in many kitchens.

The sauce itself typically consists of a simple blend of chopped parsley, butter, and a thickening agent such as flour, often combined with stock or cream to create a rich, flavourful accompaniment for meats, particularly fish and lamb.

Over time, variations of parsley sauce emerged, incorporating additional ingredients like lemon juice or capers to elevate its taste.

Its enduring popularity can be attributed to its versatility and the way it complements a wide range of dishes, making it a delicious component of traditional British cuisine.

Today, parsley sauce continues to be celebrated for its fresh flavour and is often featured in both classic and contemporary recipes.

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Serves: Two

Easy

Cook in: 10 min

Prep: 5 min

Equipment:
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What is Parsley

Parsley is a herb much like, sage or coriander. It is a native plant of Greece but it has become naturalized into the European climate and now grows in many other countries.

Parsley has many uses and it is widely used as a garnish for many meals, but it is best used for making this sauce as Parsley has a strong distinctive flavour and it goes well with Fish and White meat.

Parsley can be a flat leaf or a Curly leaf. The flat leaf parsley is the Italian type and is the best type to use as an ingredient, Curly parsley is often used as a garnish.

How to make Parsley Sauce

Cuisine:British

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Ingredients Nutrition Cost

25g Butter
10g Flour
250ml Milk
30g Bunch of Flat Parsley
1 tsp Vegetable Stock Powder
1/4 tsp Onion Salt
1/4 tsp Nutmeg

VegetarianEgg free

Nutrition:
This is based on a 100ml

Calories: 85
Protein: 3g
Fat: 2g
Carbohydrates: 10g
Fiber: 0.5g
Sugar: 5g

High CarbsHigh sugar

Cost to make:
£ 1.12/ $ 1.42(Est.)

*Prices may vary.

Cooking Instructions

Cut the stalks from the parsley the using a herb cutter or a large butchers knife chop the parsley up to a level that suits you, I like mine quite fine.
In a small container mix the Vegetable stock, Nutmeg and Onion salt together, then add a small amount of boiling water, enough to make a runny paste.
Melt the butter in a small pan.
While the butter is melting, warm the milk up. I have just used the microwave for this as it is convinient.
When the butter has meltes, using a small bell whisk combine the flour so that you get a paste (Roux). Add the paste you made up earlier to this and combine it well with the whisk.
Slowly add the warm milk until the sauce is the consisttency you want, thick enough to lightly coat the back of a spoon but thin enough to pour easily. You will probably need the full 250ml.
Add the chopped Parsley to this sauce and let it simmer for 10 minutes.
If it is too thick for your taste then you can just add a few splashes of cold milk to thin it out a little.

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Chefs Tips

For a thinner sauce try adding another 50-100ml of milk, You can play around a bit with this one.

Variations

None

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