Parsley Sauce
This sauce goes well with Brussels sprouts, carrots or potatoes. You can enrich the sauce with cream or butter, and serve with fish.
Overview
A classic white roux-based sauce brightened with fresh parsley and fragrant nutmeg. Simple yet refined, this versatile accompaniment works equally well with vegetables or as an enriched accompaniment to delicate white fish preparations.
Ingredients
Roux base
- 20 grams butter
- 20 grams plain flour
Liquid components
- 150 ml milk
- 350 ml ham (or chicken stock)
Flavoring
- 2 tablespoons fresh parsley (chopped)
- 1 pinch nutmeg (freshly grated)
- 1 pinch salt and pepper
Method
Stage 1 - Make roux
- Melt the butter in a small, heavy-based saucepan over a low heat.
- Add the flour and stir with a whisk, cooking gently for 2-3 minutes to make a white roux.
Stage 2 - Add liquids
- Pour the cold milk onto the roux, mixing as you do so.
- Whisk in the stock.
Stage 3 - Cook & simmer
- Bring to the boil over a medium heat, whisking continuously as the sauce begins to bubble.
- Add the parsley and simmer the sauce for 15 minutes, skimming the surface with a spoon if necessary.
Stage 4 - Season & serve
- Season with nutmeg, salt and pepper then serve piping hot.
Notes
- White roux: Cook for 2-3 minutes to eliminate flour taste without browning.
- Fresh parsley: Adds bright flavour; dried parsley will disappoint.
- Skimming: Removes impurities for cleaner, smoother sauce.
Serving
Serve with Brussels sprouts, carrots, potatoes, cauliflower, or white fish. Can be enriched with cream or extra butter for richer preparations.
Storage
- Keeps refrigerated for 2 days in an airtight container.
- Freezes well for up to 1 month.
- Reheat gently, stirring frequently, adding a splash of milk if thickened.
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