This classic Parsley sauce recipe is an easy and flavorful recipe that can be added to any meal.
A creamy and vibrant sauce made with butter, flour, milk, and parsley, seasoned with salt and pepper and an optional citrus kick of lemon juice.
Our classic homemade sauce is delicious and easy to make with very little prep time, this classic sauce recipe will add life to any dish.
Follow along with the video below for how to make this easy parsley sauce recipe at home today.
Or jump straight to what you need to know.
We also have a parsley liquor sauce you may want to try, made with stock and parsley, traditionally served in the UK with pie mash and liquor.
Parsley Sauce Ingredients 🌿
Here are the basic ingredients needed to make an English parsley sauce. We will include suggestions, substitutions and alternative ingredients below.Jump straight to Recipe Card for measurements and instructions.
We used butter for this recipe to create a roux helping create a creamy consistency. You can use margarine or a vegan butter alternative. Chop into small squares to help it melt quicker.
Plain flour (all-purpose flour) is the best choice for this recipe; however, gluten-free flour should work as well.
We used whole milk here but any milk could be used in its place. To make a really rich parsley sauce, use single cream instead.
For the best results, I recommend warming the milk up before adding to the butter and flour roux. It will make it easier to make a white sauce.
Fresh parsley is the best choice for creating a fresh batch of parsley sauce. Finely chop the parsley stalks and leaves they can all be added to the creamy sauce.
Fresh parsley is rich in vitamin C, K and A, giving this sauce a nutritional boost.
Personalize your homemade parsley sauce to your preferences; you can adjust the amount of chopped parsley depending on whether you desire a subtle or robust flavour.
I don't recommend using dried parsley. It will not provide the same taste or have the same health benefits.
Simply add salt and black pepper (or white pepper) to season the sauce.
We used a pinch of ground nutmeg to add a hint of warmth, but if you don’t have any nutmeg on hand, feel free to leave this out.
Lemon juice is another common addition to, especially when it is made with cream. It helps to brighten and balance the flavor. The lemon juice adds a slightly acidic note that compliments the richness of the cream and brings out the savoury qualities of the parsley.
Lemon juice can be used in the milk version as well, but add it at the end of cooking so it does not curdle.
Other optional extras to add to the sauce include finely chopped and sauteed onion and garlic. Or use some mustard powder to add more depth to the flavour.
This recipe for parsley sauce comes together quickly, so prepare and measure all the ingredients before you start.Jump to the full recipe card with measurements.
Start by making a simple white sauce. In a medium-sized saucepan over medium heat, warm up the milk. Or put it into the microwave for 2 minutes, do not let it boil.
In another saucepan, over low heat, melt the butter.
Slowly stir in the flour whilst using a whisk to make a thick paste-like roux.
Gradually add the warm milk to the mixture, continuously stirring for an even consistency. Don't worry if it goes a little lumpy; keep stirring with a whisk, and it will become smooth again.
Once all the milk or cream has been added continue to cook the white sauce for a few minutes, stirring continuously.
Add the chopped parsley and cook for a few minutes on a simmer, whilst stirring with the whisk to prevent a skin from forming on top.
Now season with pepper and salt and add nutmeg and/or lemon juice to taste if desired.
If the consistency of the parsley sauce is too thick for you, add little more milk to the mixture bit by bit until you get your desired pouring consistency.
Pour into a sauce jug and add a sprig of fresh parsley on top. Ready to serve.
Serving Suggestions 🍴
Serve homemade parsley sauce with pan-fried fish or baked cod, it compliments any white fish well with a lemon wedge for an extra zing.
Here is a list of some delicious options for serving English parsley sauce with:
- Meats like steaks, chicken, corned beef or sausages
- Seafood like prawns, langoustines or salmon.
- Vegetables such as potatoes, carrots or swede.
- White fish dishes like cod, haddock or tilapia.
- Mix in with fresh pasta and a squeeze of lemon juice.
If I have not given enough above, here are a few other dishes to serve with this homemade parsley sauce.
Once you have tried this recipe, you will definitely go back for seconds.
📖 Step by Step Recipe
- 2 tablespoon butter
- 2 tablespoon plain flour
- 300 ml Whole Milk can use cream instead
- 2 tablespoon Fresh Parsley finely chopped
- Salt & Pepper
- small pinch nutmeg
- squeeze Lemon Juice to taste
- Measure and prepare all ingredients. Finely chop parsley stems and leaves.Cut butter into cubes2 tablespoon Fresh Parsley
- Heat the milk in a medium-sized saucepan over medium heat, or warm it up for two minutes in the microwave. Do not let it boil!300 ml Whole Milk
- Melt butter in a pan, over low heat.2 tablespoon butter
- Add flour and mix with a whisk.2 tablespoon plain flour
- This will make a thick roux.
- Add warm milk in a bit at a time. Whisking continuously300 ml Whole Milk
- Don't worry if the mixture appears a bit lumpy, continue to whisk it.
- Once all the milk has been added, bring the sauce to a boil.
- You will now have a silky-smooth lump free white sauce.
- Add chopped parsley and stir through.2 tablespoon Fresh Parsley
- Simmer for 2 minutes
- Add your chosen seasonings.Salt & Pepper, small pinch nutmeg, squeeze Lemon Juice
- If you like a thinner sauce, add some more, milk or cream.
- Transfer to a sauce jug for serving.
- Parsley sauce is perfect served with gammon, white fish or vegetables.
You can store English parsley sauce in an air-tight covered container in the fridge for up to three days. I do not recommend freezing
As the sauce cools, it will thicken significantly. When you reheat it, the liquid state will be restored.
Reheat parsley sauce gently over low heat and keep stirring until warm through.
If it's still too thick for your preference, simply add more milk to reach the desired texture!
Freezing Parsley sauce is not recommended. The combination of butter, flour and milk does not freeze well. If you have leftovers, store in the fridge and use it within three days.
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We would love to hear your feedback after you have tried this recipe, and let us know what you served it with!