Parsley Sauce

Parsley sauce always reminds me of Fridays night and Sunday afternoons.  Friday’s for the fish dinners we used to have, and Sundays because salmon was often a welcome alternative to Sunday Roast.

Parsley sauce is one of the variations of the basic white or Béchamel sauce, all that you need is a tablespoon of freshly chopped parsley to go with it.

To make from scratch prepare a white roux, then go on to make the white sauce and add the parsley to the milk as it’s simmering.

If I’m doing the parsley sauce for fish poached in milk I will reserve the milk I cooked the fish in and use that to make the parsley sauce.  This ensures I’m not wasting any of the flavour gained from cooking the fish.  The important thing is to strain the milk before using it to ensure you remove any scales or bones that might be in the milk.  I do that by pouring it through a small tea strainer.


  • White Roux
  • 1 pint milk
  • 1 tbsp fresh parsley, chopped or substitute for dried parsley


  • Add a small amount of milk to the roux and whisk until it forms a smooth paste – this will make it easier to blend with the remaining milk
  • Stir in with the remainder of the milk
  • Bring the sauce to the boil then reduce to simmer
  • Whisk or stir as it thickens
  • Allow it to simmer for about 20-30 minutes.
  • Check your seasoning and adjust before serving
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