Parsley sauce

Parsley sauce


203 people made this

About this recipe: This classic sauce is best served with fresh fish. Make it just before you need to use it.

Maggie Pannell

Serves: 6 

  • 50 g butter
  • 50 g plain flour
  • 600 ml semi-skimmed milk
  • 2-3 heaped tablespoons chopped fresh parsley
  • salt and freshly ground black pepper

Prep:5min  ›  Cook:25min  ›  Ready in:30min 

  1. Melt the butter in a small pan and stir in the flour. Cook, stirring continuously, for 1 minute, until the mixture forms a smooth ‘roux’.
  2. Remove the pan from the heat and gradually pour in the milk, stirring or whisking constantly. Return the pan to the heat and bring to the boil, still stirring or whisking.
  3. Reduce the heat and simmer the sauce gently for 2 minutes, stirring occasionally, until it is smooth and thick. Stir in fresh parsley and season to taste with salt and pepper.


*To make a cheese sauce, stir 50 g grated cheese (such as mature Cheddar, Gruyère or Parmesan) into the sauce just before serving. A sprinkling of cayenne pepper or nutmeg or 1 tsp mustard improves the flavour. *Alternatively, use other chopped fresh herbs such as chives or tarragon in place of parsley.

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Reviews (9)


Took shortcuts. I used half the amount of dried parsley instead of fresh. - 01 Jan 2009


Thank you so simple I saw deliah smith recipe and thought that's crazy load of ingredients I am making the sauce with soya milk :-) wish me luck thanks maggie - 13 Dec 2011


Something else. you can also use full blue top milk, to make the sauce more creamier x - 08 Oct 2010

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