This is the British version of parsley sauce rather like the French Sorrel sauce. It goes great with fish, chicken or pork.
Make this sauce with really fresh parsley and it tastes amazing.
Parsley Sauce
Easy to make versatile sauce, great with fish.
Ingredients
- 50 g butter
- 40 g plain flour
- 500 ml milk
- 1 bunch parsley small, finely chopped
- ½-1 lemon juiced, optional
- ½-1 tsp English mustard optional
Conversions
Instructions
- 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.
- 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.
You may also like one of my other favourite recipes …
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Grandads Cookbook may reference or include sections of text and images reproduced courtesy of:
- BBC Good Food
Grandads Cookbook is a collection of recipes from various sources including many of my own reproduced here for convenience. Recipes are accredited to their original author where known and links are provided to any online source materials.
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