Parsley Sauce is a herbed cream sauce . It is essentially a simple béchamel sauce containing chopped parsley. A variant called “liquor” is often served with pie and mash as a traditional British food, particularly in London. (Wikipedia) Parsley Sauce has to be a firm favourite for its delicious flavour, colour, aroma, texture and obviously the ease of its preparation. It has a natural thickness and when served with fish and mash potato is a dream meal for me. The sauce can be served with more than fish and is excellent with gammon and ham. The subtlety of the sauce makes these protein ideal matches.
Parsley Sauce
A superb recipe that is fast to cook and brings a meal together so easily.
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Servings: 4 people
Calories: 122kcal
Ingredients
- 570 ml milk
- 25 g Plain Flour
- 50 g butter chunked
- 5 tbsp parsley finely chopped
- 1 tbsp Single Cream
- 1 tbsp lemon juice
- 1 pinch Salt to taste
- 1 pinch Black pepper to taste
Instructions
- Pour the milk in a saucepan, then simply add the plain flour, butter and seasoning and bring everything gradually up to simmering point over a medium heat.
- Whisk continuously with a balloon whisk, until the sauce has thickened and becomes smooth and glossy.
- Turn the heat down to its lowest setting and let the sauce cook very gently for 5 minutes stirring from time to time. This takes the yucky taste out of the flour.
- Add the chopped parsley, cream and lemon juice, taste and check for seasoning, then serve in a warmed jug.
- Place in the middle of the table so everyone can help themselves.
Nutrition
Calories: 122kcal | Carbohydrates: 13g | Protein: 6g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Cholesterol: 16mg | Sodium: 68mg | Potassium: 324mg | Fiber: 1g | Sugar: 8g