Creamy, comforting & easy, this parsley sauce is perfect for serving with fish, shellfish or in a seafood pie. It can also be made in less than 20 minutes!
The default recipe serves 4
- 25g / 0.9oz unsalted butter
- 25g / 0.9oz flour
- 500ml / 2 cup milk (see note 1)
- 60ml 1/4 cup single/whipping cream
- 2 tbsp lemon juice
- 2 tsp dijon mustard (see note 2)
- 3–4 tbsp finely chopped fresh parsley (see note 3)
- First, make a roux. Heat the butter in a saucepan or large frying pan over medium heat. Once fully melted add the flour and whisk together until you have a thick paste. Cook for 2 minutes, whisking regularly.
- Pour the milk in, a little at a time, whisking constantly until it is all added and the sauce is smooth.
- Add the cream, lemon juice and mustard if using. Whisk until smooth and season to taste.
- Reduce the heat so the sauce is slightly simmering – don’t let it boil or the milk will singe on the bottom of the pan. Continue cooking for around 5 minutes until thickened.
- Stir in the parsley and cook for a further minute. Add a little more seasoning if needed. Spoon over fish or chicken to serve.
- You can use either full fat or semi-skimmed milk for this recipe. Whole milk will have a slightly richer taste.
- You can leave the mustard out if you prefer. If you do use it make sure to use smooth mustard rather than one with whole grains.
- While fresh parsley gives the best taste, you can use dried parsley. Use around half the amount and add a little at a time, tasting as you go, until you reach the desired amount.
- The sauce can be kept in a sealed container in the fridge for up to 3 days. It can also be frozen for up to 3 months. Defrost thoroughly before reheating on the hob/stove.
- Nutritional information is based on semi-skimmed milk
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Sauce
- Method: Hob / Stove
- Cuisine: British
- Serving Size: 1
- Calories: 165
- Fat: 10g
- Carbohydrates: 12g
- Protein: 6g
Keywords: parsley sauce, creamy, herbs, sauce, side, fish, seafood