Parsley sauce recipe

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serves: 4
Skill: medium
Cost: cheap
Prep: 5 min
Cooking: 15 min
(plus cooling time)

Nutrition per portion

Calories 193 kCal 10%
Fat 12.6g 18%
  -  Saturates 7.8g 39%
Carbohydrates 13.4g 10%
  -  of which Sugars 5.9g 7%
Protein 5.7g 11%
Salt 0.53g 9%
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  • Parsley sauce is easy to make and the perfect accompaniment to fish dishes.

    Creamy, herby and hearty, parsley sauce is a British classic that’s earned its place on our plates. Delicious with white fish, chicken and potato, it’s essentially a bechamel sauce with chopped flat leaf parsley. We’ve made ours with full-fat milk for a rich indulgent flavour. But you could always swap this for semi-skimmed milk if you’re conscious of the calories.


    • 425ml full fat milk
    • Bunch of flat leaf parsley finely chopped (but keep the stalks)
    • 1 bay leaf
    • 1/4 onion, thickly sliced
    • 5 peppercorns
    • Pinch of nutmeg
    • 20g plain flour
    • 40g butter
    • Squeeze of lemon juice
    • Salt and pepper to season


    • Put the milk, parsley stalks, bay leaf, onion, peppercorns and nutmeg in a heavy-bottomed pan.

    • Bring to the boil over a medium heat, then remove from the heat and allow to go cold. This will help to infuse the milk before making the sauce.

    • Slowly melt the butter in another saucepan. Add the flour and stir continuously for a minute so that you cook out the raw flour flavour. Remove from the heat.

    • Strain the milk through a sieve to remove the infusing ingredients and slowly add the milk to the butter and flour mixture. Keep combining a little more milk every few seconds until you’ve added it all. You should now have a thin, lump-free sauce.

    • Return the pan to the heat and stir the sauce until it starts to thicken. This will take about 5 minutes.

    • Once it’s thick, remove from the heat. Add the chopped parsley, lemon juice, salt and pepper.

    • Serve your parsley sauce with salty roast gammon and new potatoes, crispy fishcakes or grilled white fish.

    Top tip for making parsley sauce:

    Taking the butter & flour mix off the heat and adding just a dash of milk to start off with will stop the sauce going lumpy.

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