Parsley Sauce Recipe
Cowbridge Kitchen
Parsley sauce is made from a standard white sauce (Bechamel Sauce), then it is flavoured with Vegetable stock, Nutmeg and of course, Parsley. Parsley sauce is traditionally served with Seafood such as Fish. This can include things like Fishcakes and Fish Fingers.
I have often served Parsley sauce with Ham, but to be honest it can go with anything that needs a white sauce. I love this stuff with Mashed Potatoes, it makes them really creamy.
5 mins Prep time
10 mins Cooking time
Time
This is based on a 100ml
Calories: -
Protein: -
Fat: -
Carbohydrates: -
Fiber: -
Sugar: -
Nutrition
Servings
Anybody can have a go at this recipe
Difficulty
This is a Basic white sauce with a bit of seasoning and parsley
This is traditionally served with Fish.
Cost to make:
£ 1.12/ $ 1.42(Est.)
Equipment:
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Parsley
Parsley is a herb much like, sage or coriander. It is a native plant of Greece but it has become naturalized into the European climate and now grows in many other countries.
Parsley has many uses and it is widely used as a garnish for many meals, but it is best used for making this sauce as Parsley has a strong distinctive flavour and it goes well with Fish and White meat.
Parsley can be a flat leaf or a Curly leaf. The flat leaf parsley is the Italian type and is the best type to use as an ingredient, Curly parsley is often used as a garnish.
Cuisine:British
ingredients
10g Flour
250ml Milk
30g Bunch of Flat Parsley
1 tsp Vegetable Stock Powder
1/4 tsp Onion Salt
1/4 tsp Nutmeg
Cooking Instructions
- Cut the stalks from the parsley the using a herb cutter or a large butchers knife chop the parsley up to a level that suits you, I like mine quite fine.
- In a small container mix the Vegetable stock, Nutmeg and Onion salt together, then add a small amount of boiling water, enough to make a runny paste.
- Melt the butter in a small pan.
- While the butter is melting, warm the milk up. I have just used the microwave for this as it is convinient.
- When the butter has meltes, using a small bell whisk combine the flour so that you get a paste (Roux). Add the paste you made up earlier to this and combine it well with the whisk.
- Slowly add the warm milk until the sauce is the consisttency you want, thick enough to lightly coat the back of a spoon but thin enough to pour easily. You will probably need the full 250ml.
- Add the chopped Parsley to this sauce and let it simmer for 10 minutes.
- If it is too thick for your taste then you can just add a few splashes of cold milk to thin it out a little.
For a thinner sauce try adding another 50-100ml of milk, You can play around a bit with this one.