Pic of Parsley sauce

Parsley sauce

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Sauces, conserves & preserves

Parsley sauce

Side Serves 8 55 min
This an old-fashioned, nursery food kind of sauce. Creamy and herby, it goes with a dinner of gammon and peas; or with baked cod and fondant potatoes; or with fish cakes and broad beans.


  • 450ml milk
  • 50ml double cream
  • parsley stalks
  • ½ onion, peeled
  • 1 bay leaf
  • 1 blade mace
  • 6 peppercorns
  • 40g plain flour
  • 40g butter
  • 8 tbsp fresh parsley, finely chopped
  • lemon juice
  • salt and pepper


Prep time: 10 min
Cooking time: 45 min
  • Step 1

    Put the milk and cream in a pan and heat together with the parsley stalks, onion, bay leaf, mace and peppercorns until it reaches boiling point.
  • Step 2

    Remove from the heat, cover and leave to cool and let the milk get infused with all the flavours. Strain the infused milk through a sieve, discarding the spices, onion etc.
  • Step 3

    Melt the butter in a saucepan together with the flour, stirring together with a wooden spoon. Once it's foaming, whisk in the cooled milk and continue to whisk until the sauce has begun to bubble and is thickened.
  • Step 4

    Remove from heat and add the chopped parsley before seasoning with salt, pepper and some lemon juice to taste.

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