Traditional English Parsley Sauce

  • PrepTime: 5 Mins
  • CookTime: 15 Mins
  • TotalTime: 20 Mins


  1. 25 g./1 oz. butter
  2. 25 g./1 oz. flour (plain)
  3. Optional: 1 1/2 tsp. English mustard
  4. 250 mL/1 cup milk
  5. 1 handful flat leaf parsley (chopped)
  6. Sea salt (to taste)
  7. Freshly ground pepper (to taste)


  1. Gather the ingredients.
  2. In a medium-sized saucepan, melt the butter over a medium heat.  
  3. Stir in the flour and mustard if using.  
  4. Stir thoroughly and a thick paste will form but don't worry.  
  5. Cook gently for a further 2 to 3 minutes, watch the heat to ensure sure the paste does not burn.   
  6. Gradually stir in the milk. I prefer to use a whisk, as I find it easier, but a wooden spoon is fine.  
  7. Bring to the boil, lower the heat and simmer for 5 minutes, stirring frequently to make sure there are no lumps. The sauce should be quite thick but still a pouring consistency, if too thick add a little more milk.  
  8. Add the parsley and stir well.   
  9. Add a good pinch of sea salt and a few grinds of black pepper, taste and add more to taste.  
  10. Keep the sauce warm until needed. If you need to keep the sauce longer than about 15 minutes I recommend laying a piece of buttered greaseproof paper on the surface to prevent a skin forming. If a slight skin does form, whisk thoroughly and it should disappear.  
  11. Serve with fish or ham and enjoy!
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