British Parsley Sauce

Name: British Parsley Sauce
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 8 servings
Ingredients: 3 tablespoons unsalted butter; 2 tablespoons all-purpose flour; 1 cup whole milk; 1/2 cup heavy cream; 1 tablespoon dry mustard; 1/2 cup minced parsley; 1 teaspoon prepared horseradish; 1 teaspoon lemon juice; Finely grated zest of a lemon; Salt and white pepper

User Reviews

5.0

33 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
35 mins
Servings
8 servings
Calories
120 kcal
Course
Condiments
Cuisine
British

British Parsley Sauce

Elizabeth Hodge

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This is a classic rendition of parsley sauce that balances the strong herbal flavor of parsley with butter and cream, amp'd up with a little mustard powder. Great on fish, poultry, rabbit or pork loin.

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Ingredients

Servings

3 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 cup whole milk (see below)
1/2 cup heavy cream
1 tablespoon dry mustard
1/2 cup minced parsley
1 teaspoon prepared horseradish (optional)
1 teaspoon lemon juice (optional)
Finely grated zest of a lemon (optional)
Salt and white pepper

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Instructions

Heat the butter in a small pot over medium heat. When it's melted and hot, stir in the flour and cook, stirring often, until it turns ivory color, about 5 minutes.
Stir in the heavy cream -- the mixture will seize up, but keep stirring -- then the milk. One cup should get you the consistency you want, which is a thin gravy. You might need more milk. Bring this to the steaming point or a very low simmer. Don't let it boil.
Mix in the dry mustard, parsley, and any of the optional ingredients you feel like using. Add salt and pepper to taste. White pepper is better here if you have it, but black pepper will do. Serve over your chosen protein, or potatoes.

Notes

It is important to not let this sauce boil.
Lots of other fresh herbs will work here, like lovage, watercress, fresh oregano or marjoram, summer savory, tarragon or cutting celery.
You can add more dry mustard if you want, just stir in any extra 1/2 teaspoon at a time.
Don't use skim or lowfat dairy. The sauce will break.

Nutrition Information

Show Details

Calories 120kcal (6%) Carbohydrates 4g (1%) Protein 2g (4%) Fat 11g (17%) Saturated Fat 7g (35%) Polyunsaturated Fat 1g Monounsaturated Fat 3g Trans Fat 1g Cholesterol 32mg (11%) Sodium 21mg (1%) Potassium 93mg (3%) Fiber 1g (4%) Sugar 2g (4%) Vitamin A 716IU (14%) Vitamin C 6mg (7%) Calcium 57mg (6%) Iron 1mg (6%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 120 kcal

% Daily Value*

Calories	120kcal	6%
Carbohydrates	4g	1%
Protein	2g	4%
Fat	11g	17%
Saturated Fat	7g	35%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	3g	15%
Trans Fat	1g	50%
Cholesterol	32mg	11%
Sodium	21mg	1%
Potassium	93mg	2%
Fiber	1g	4%
Sugar	2g	4%
Vitamin A	716IU	14%
Vitamin C	6mg	7%
Calcium	57mg	6%
Iron	1mg	6%