Name: Parsley Sauce
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Cuisine: British
Ingredients: 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)

Question 1

What is it?

Accepted Answer

Parsley sauce is a classic British recipe that contains, you guessed it, parsley. The parsley is added to a white sauce which is essentially a bechamel (a white sauce made with a roux and milk). At its most basic you simply add parsley to the bechamel, although I like to add a little extra flavour with the addition of mustard and lemon juice plus a little cream to make the sauce silkier and richer.

Question 2

How do I make a roux?

Accepted Answer

A roux (pronounced "roo") is a staple of many dishes and is used to thicken sauces and gravy. It might sound complicated, but it's actually super simple. You need equal weights (not volumes) of flour and fat. I typically use butter, but you can alternatively use oil or fat. 

While there are varying levels of roux you can make (from light to dark), this recipe needs a light roux, which takes around 3 minutes to make. Told you it was simple! 

To prepare the roux, simply melt the butter in a pan and then reduce the heat a little (you don't want it to turn brown.) Add the flour to the pan and use a whisk to mix it together. Keep cooking for about 2 minutes to remove the raw flour taste, whisking regularly. Et voila - you have your roux!

When thickening sauces, it is best to mix a hot roux with cold liquid or vice versa. Therefore, use cold milk when making this parsley sauce.

Question 3

What can I serve it with?

Accepted Answer

You can serve this parsley sauce with a host of different things. The most popular use for parsley sauce is fish. Grilled cod or pan-fried salmon are both great choices. You could also serve it with a grilled chicken breast for added flavour and creaminess. Variations of parsley sauce are also used in fish pie. Check out this fish pie with egg recipe for inspiration.

Question 4

Can I make this with dried parsley?

Accepted Answer

You can't beat fresh parsley with this sauce. It will be smoother and taste brighter, but you can swap the fresh parsley for dried if that's all you can get your hands on. 

When using dried herbs use half the amount as they are more pungent. You may want to reduce this even more, so I recommend adding a quarter of the parsley, tasting, and then adding more if needed.

Question 5

Can I make it with something else instead of parsley?

Accepted Answer

If you are looking for a similar sauce but can't find any parsley, then there are a few great alternatives you can try:
•	Chervil
•	Dill
•	Basil
•	Tarragon (also check out this tarragon chicken recipe which is absolutely delicious)

Question 6

How can I keep parsley fresh for longer?

Accepted Answer

Don't you hate it when you buy a fresh vivid green bunch of parsley and it's wilted and depressed the next day? Here is a great hack that will help you keep your herbs fresher for longer. This works with parsley, mint, coriander and more.

1.	Wash the parsley, so you can grab and go when you need it, and then pat it dry gently with paper towel (it doesn't need to be bone dry, just not dripping wet).
2.	Fill a glass around half full with water and place the parsley stems in the water, as you would with a vase of flowers. If the stems are on the long side, then you can give them a snip to shorten. 
3.	Grab a large food or freezer bag and place it over the top of the parsley. Secure the bag with an elastic band around the glass. 
4.	Pop the glass in the fridge and wonder at how it looks great for anything up to 10 days! 

I also love to use these herb keepers, which work in the same way, but make my fridge feel a little more organised!

Question 7

How long does the sauce keep?

Accepted Answer

The great thing about this sauce is that you can make it in advance and reheat it with virtually no effect on the taste or texture (you may actually find the taste a little richer a day or two after making it!) Keep the sauce in a sealed container in the fridge for up to 3 days. 

You can also freeze leftovers for up to 3 months. Defrost thoroughly before reheating and reheat on the hob/stove over medium heat.

Parsley Sauce

Description

Ingredients

Instructions

Notes

Nutrition