Parsley Sauce

Name: Parsley Sauce
Total time: 14 min
Yield: 4 servings
Cuisine: british
Ingredients: 20 g Flat-leaf parsley; 450 ml Whole milk; 1 piece Bay leaf; 25 g Unsalted butter; 25 g Plain flour; 0.5 tsp Salt; 1 pinch Ground black pepper

14 min · 10 min active · makes ~525 ml · Medium

A smooth white sauce made with bay-infused milk and plenty of chopped flat-leaf parsley, the classic partner for gammon, ham or white fish. Serves 4.

See more →

Parsley Sauce

A smooth white sauce made with bay-infused milk and plenty of chopped flat-leaf parsley, the classic partner for gammon, ham or white fish. Serves 4.

See more →

TOTAL TIME

14 min

ACTIVE TIME

10 min

QUANTITY

~525 ml

DIFFICULTY

Medium

CUISINE

—

Who’s eating

Cooking for A typical adult.

This may be a little light — some at the table might still be peckish.

Portions & fullness

Ingredients0/7

Tools0/8

Ingredients

0/7 gathered · 4 servings

20g

450ml

1piece

25g

0.5tsp

1pinch

#	Quantity	Notes	State
1	20g	—	—
2	450ml	—	—
3	1piece	—	—
4	25g	—	—
5	25g	—	—
6	0.5tsp	—	—
7	1pinch	—	—

Tools

8 items

Serveware

1 item

Procedure

16 steps

1 of 16

Lay the parsley on the chopping board.

Flat-leaf parsley · 20 g

⏱ 5s

ResultFlat-leaf parsley

2 of 16

Strip the leaves from the stalks and chop them finely.

Flat-leaf parsley · step 1

⏱ 40s

ResultFinely chopped parsley

3 of 16

Put the parsley in the small bowl.

Finely chopped parsley · step 2

⏱ 5s

ResultFinely chopped parsleyused in step 13

4 of 16

Pour the milk into the small saucepan.

Whole milk · 450 ml

⏱ 10s

ResultWhole milk

5 of 16

Add the bay leaf.

Bay leaf · 1 piece

⏱ 5s

ResultMilk with bay

6 of 16

Warm over a low heat until steaming, then take it off the heat.

⏱ 4 min

ResultWarm bay milkused in step 11

7 of 16

Put the butter in the medium saucepan.

Unsalted butter · 25 g

⏱ 5s

ResultUnsalted butter

8 of 16

Melt it over a medium-low heat.

⏱ 1 min

ResultMelted butter

9 of 16

Add the flour.

Plain flour · 25 g

⏱ 5s

ResultUncooked roux

10 of 16

Stir constantly for 2 minutes, until the paste smells like biscuits but has not coloured.

⏱ 2 min

ResultPale roux

11 of 16

Lift out the bay leaf, then pour the warm milk into the roux a little at a time, whisking constantly so no lumps form.

Warm bay milk · step 6

⏱ 1 min

ResultRoux and milk

12 of 16

Bring to a gentle simmer and cook for 5 minutes, whisking often, until smooth and thick enough to coat the back of a spoon.

⏱ 5 min

ResultWhite sauce

13 of 16

Stir in the chopped parsley.

Finely chopped parsley · step 3

⏱ 20s

ResultSauce with parsley

14 of 16

Add the salt.

Salt · 0.5 tsp

⏱ 5s

ResultSalted parsley sauce

15 of 16

Add a pinch of pepper and stir.

Ground black pepper · 1 pinch

⏱ 15s

ResultSeasoned parsley sauce

16 of 16

Pour into the sauce jug and serve hot with ham, gammon or white fish.

Seasoned parsley sauce · step 15

⏱ 15s

ResultParsley Sauce

Total Time14 min

#	Product	Action
1	20 g	Lay the parsley on the chopping board.⏱ 5sResultFlat-leaf parsley
2	Flat-leaf parsleystep 1	Strip the leaves from the stalks and chop them finely.⏱ 40sResultFinely chopped parsley
3	Finely chopped parsleystep 2	Put the parsley in the small bowl.⏱ 5sResultFinely chopped parsleyused in step 13
4	450 ml	Pour the milk into the small saucepan.⏱ 10sResultWhole milk
5	1 piece	Add the bay leaf.⏱ 5sResultMilk with bay
6	—	Warm over a low heat until steaming, then take it off the heat.⏱ 4 minResultWarm bay milkused in step 11
7	25 g	Put the butter in the medium saucepan.⏱ 5sResultUnsalted butter
8	—	Melt it over a medium-low heat.⏱ 1 minResultMelted butter
9	25 g	Add the flour.⏱ 5sResultUncooked roux
10	—	Stir constantly for 2 minutes, until the paste smells like biscuits but has not coloured.⏱ 2 minResultPale roux
11	Warm bay milkstep 6	Lift out the bay leaf, then pour the warm milk into the roux a little at a time, whisking constantly so no lumps form.⏱ 1 minResultRoux and milk
12	—	Bring to a gentle simmer and cook for 5 minutes, whisking often, until smooth and thick enough to coat the back of a spoon.⏱ 5 minResultWhite sauce
13	Finely chopped parsleystep 3	Stir in the chopped parsley.⏱ 20sResultSauce with parsley
14	0.5 tsp	Add the salt.⏱ 5sResultSalted parsley sauce
15	1 pinch	Add a pinch of pepper and stir.⏱ 15sResultSeasoned parsley sauce
16	Seasoned parsley saucestep 15	Pour into the sauce jug and serve hot with ham, gammon or white fish.⏱ 15sResultParsley Sauce
Total Time		14 min

Nutrition

per serving

Estimated · pre-cooking · 100% ingredients covered

Nutrient	Per serving
	140kcal
	5g
	9g
	6g
	11g
	6g
	0.4g
	352mg

Ingredients0/7

Tools0/8

Recipe

Parsley Sauce

A smooth white sauce made with bay-infused milk and plenty of chopped flat-leaf parsley, the classic partner for gammon, ham or white fish. Serves 4.

What you’ll doYou will warm the milk with a bay leaf, cook butter and flour into a pale roux, whisk in the milk and simmer until it thickens, then stir in plenty of chopped parsley and season.

Serves4

Total14 min

LevelMedium

Ingredients

Flat-leaf parsley20 g
Whole milk450 ml
Bay leaf1 piece
Unsalted butter25 g
Plain flour25 g
Salt0.5 tsp
Ground black pepper1 pinch

Tools

Small bowlSauce jugSmall saucepanChef's knifeWhiskWooden spoonMedium saucepanChopping board

Method

Lay the parsley on the chopping board.

5sChopping boardFlat-leaf parsley · 20 g

Strip the leaves from the stalks and chop them finely.

40sChopping board, Chefs knifeFlat-leaf parsley · step 1

Put the parsley in the small bowl.

Result · Finely chopped parsley · used in step 13

5sSmall bowlFinely chopped parsley · step 2

Pour the milk into the small saucepan.

10sSmall saucepanWhole milk · 450 ml

Add the bay leaf.

5sSmall saucepanBay leaf · 1 piece

Warm over a low heat until steaming, then take it off the heat.

Result · Warm bay milk · used in step 11

4 minSmall saucepan

Put the butter in the medium saucepan.

5sMedium saucepanUnsalted butter · 25 g

Melt it over a medium-low heat.

1 minMedium saucepan

Add the flour.

5sMedium saucepanPlain flour · 25 g

Stir constantly for 2 minutes, until the paste smells like biscuits but has not coloured.

2 minMedium saucepan, Wooden spoon

Lift out the bay leaf, then pour the warm milk into the roux a little at a time, whisking constantly so no lumps form.

1 minMedium saucepan, WhiskWarm bay milk · step 6

Bring to a gentle simmer and cook for 5 minutes, whisking often, until smooth and thick enough to coat the back of a spoon.

5 minMedium saucepan, Whisk

Stir in the chopped parsley.

20sMedium saucepan, Wooden spoonFinely chopped parsley · step 3

Add the salt.

5sMedium saucepanSalt · 0.5 tsp

Add a pinch of pepper and stir.

15sMedium saucepan, Wooden spoonGround black pepper · 1 pinch

Pour into the sauce jug and serve hot with ham, gammon or white fish.

Result · Parsley Sauce

15sSauce jugSeasoned parsley sauce · step 15

Printed 17 October 2026