Parsley sauce

Parsley sauce

Using curly parsley, rather than flat-leaf, gives this classic British sauce a milder favour. Add the parsley at the last minute, to preserve the taste and colour.

By , 21 September 2015
Parsley sauce
  • Ready in: 40 mins
  • Serves: 4
  • Price: 38p per serving
Nutritional Info
Each 169g serving contains
  • Fat med
  • Saturates high
  • Sugars low
  • Salt low
  • Energy 892KJ 213KCAL
of your reference intake.
Typical energy values per 100g: 528kJ/126kcal.
  • 35g pack curly parsley
  • 400ml full-fat milk
  • 1 small onion, halved
  • 1 small carrot
  • 1 bay leaf
  • 50g butter
  • 40g plain flour
  • Fish, to serve
  • Sugar snap peas, to serve
  • Cut the coarse stems of the parsley. Chop up the leaves and set aside. Put a few of the stems in a pan with the milk, onion, carrot and bay leaf. Heat until almost simmering. Remove from the heat and set aside for 15 minutes, so the flavours can infuse. Strain into a jug, discarding the veg.

  • Melt the butter in a pan. Remove from the heat and stir in the flour to make a paste. Cook over a low heat for 2 minutes, stirring, with a wooden spoon. The paste should be a straw colour.

  • Remove from the heat and gradually whisk in the milk, using a wire whisk, until smooth. Return to the heat and bring to the boil, whisking all the time.

  • Reduce the heat and simmer gently for 2 minutes. Stir in the parsley and season to taste.