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Salmon and asparagus with parsley sauce

Parsley Sauce

  • Author: caroline
  • Total Time: 20 minutes
  • Yield: 4 1x
  • Diet: Vegetarian


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)
  • 34 tbsp finely chopped fresh parsley (see note 3)


  1. 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.
  2. Pour the milk in, a little at a time, whisking constantly until it is all added and the sauce is smooth.
  3. Add the cream, lemon juice and mustard if using. Whisk until smooth and season to taste.
  4. 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.
  5. Stir in the parsley and cook for a further minute. Add a little more seasoning if needed. Spoon over fish or chicken to serve.


  1. You can use either full fat or semi-skimmed milk for this recipe. Whole milk will have a slightly richer taste.
  2. 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.
  3. 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. 
  4. 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. 
  5. 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