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Parsley Sauce

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This absolutely delicious home-made Parsley Sauce for white fish bacon, or gammon is just divine. It's so quick and easy to make, you'll never want to reach for the supermarket packet again. Fresh parsley and spring onions along with a couple of store-cupboard seasoning ingredients will make this the best Parsley Sauce you have ever tasted.

Click the Method tab below to see a step by step guide on how to make my Parsley Sauce along with some pictures as a reference

parsley sauce with fish mash and tomatoes

ingredients

Here's what you need to make the best Parsley Sauce ever :¬)

  • 50g salted butter
  • 50g plain flour
  • 1 tsp onion powder
  • 1 tsp dyjon mustard
  • 1 OXO™ vegetable stock cube crumbled
  • 1 spring onion finely diced
  • large pinch ground black peppercorns
  • 1 pint milk
  • 3 Tbsp finely diced parsley
  • salt to taste

method

Easy peasy, lemon squeezy! You really wont have a problem making this excellent home-made Parsley Sauce as long as abide by these these rules:

  • Don't allow the sauce to boil
  • Add the parsley last and serve immediately

You want the parsley to just heat through so that it retains its vibrant green colour. It turns kind of grey if you cook it for too long. Fresh is best, but you can use some out of the freezer if you have some left from last time!

Also, you can chop the parsley as finely, or coarsely as you like, you'll see here that I've left mine quite chunky and rustic for that real homely made look :-P

prep' your ingredients
ingredients
  1. Melt 30g of your butter in a pan on a med heat
  2. Add your flour, onion powder, dyjon & veg stock cube
add the flour & seasoning ingredients
flour and seasoning added
  1. Stir to combine to make a thick roux (paste)
  2. Cook for a minute to let the flour cook out*

*so that you don't have the taste of raw flour when the sauce is finished.

cook the roux
roux paste in a pan
  1. Push the roux to one side, add your last 20g of butter & spring onion
  2. Soften the onions just slightly, then start to add your milk a little at a time stirring or whisking continually
  3. Let it get hot & it will start to thicken**

** Remember not to let it boil. When you see a bubble or two rise to the surface, just pull the pan half-off the heat and turn the ring to low.

  1. Now taste to check the seasoning & add your parsley
  2. Let the parsley warm through, then serve immediately
  3. Or, heat for a minute if using frozen parsley
serve it up with:
parsley sauce with fish mash and tomatoes
fish with mash & grilled tomatoes

Probably the best ever home-made parsley sauce in the world! Served with mashed potatoes, breaded pollack & grilled tomatoes:¬)