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.
- 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.