British Parsley Sauce
User Reviews
5
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Prep Time
20 mins
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Cook Time
15 mins
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Total Time
35 mins
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Servings
8 servings
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Calories
120 kcal
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Course
Condiments
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Cuisine
British
British Parsley Sauce
Description
This sauce begins by cooking butter and flour over medium heat until the mixture turns an ivory color, forming the roux base. Adding the heavy cream causes the mixture to seize momentarily before the addition of milk loosens it into a thin gravy suitable for pouring. Heating to just below a boil ensures a smooth texture without curdling.
Dry mustard and fresh minced parsley provide subtle pungency and herbal freshness, respectively. Optional ingredients such as prepared horseradish, lemon juice, and lemon zest offer layers of flavor and brightness. Seasoning with salt and white pepper enhances the sauce without overpowering its delicate profile.
British Parsley Sauce pairs traditionally with proteins like boiled or roasted meats and fish, or poured over potatoes. It serves as a gentle herb sauce that adds moistness and mild flavor without overwhelming the main dish.
Ingredients
- 3 tablespoons butter unsalted
- 2 tablespoons all-purpose flour
- 1 cup milk see below, whole
- 1/2 cup heavy cream
- 1 tablespoon mustard powder dry
- 1/2 cup parsley minced
- 1 teaspoon horseradish optional, prepared
- 1 teaspoon lemon juice (optional)
- lemon optional, finely grated zest
- salt
- white pepper
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
- Avoid boiling the sauce to prevent breaking and maintain a smooth texture.
- Many fresh herbs such as lovage, watercress, oregano, marjoram, summer savory, tarragon, or cutting celery can be used as parsley substitutes.
- Adjust dry mustard in ½ teaspoon increments to intensify flavor if desired.
- Use whole milk and heavy cream; skim or lowfat dairy can cause sauce failure.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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