Description
Jamie Oliver’s Parsley Sauce is a traditional British sauce made by thickening milk with a simple roux of butter and flour, then adding fresh parsley for a bright, herbal finish. It’s commonly served with fish, ham, or boiled potatoes, but can be adapted to suit a variety of dishes. This sauce is smooth, creamy, and bursting with flavor.
Ingredients
- 25g (2 tablespoons) butter
- 2 tablespoons plain flour
- 500ml (2 cups) whole milk
- 1 small bunch of fresh parsley, finely chopped
- Salt and pepper to taste
- Fresh lemon juice (optional, for a zesty finish)
Instructions
In a medium-sized saucepan, melt the butter over medium heat. Once melted, add the flour and stir constantly for 1-2 minutes to cook the flour and create a smooth paste (roux). Be careful not to let the roux brown—keep it light and smooth.
Slowly pour in the milk, a little at a time, whisking continuously to avoid lumps. As you add more milk, the mixture will thicken into a smooth sauce. Continue stirring and cooking for 5-7 minutes until the sauce is thick and velvety.
Remove the sauce from the heat and stir in the finely chopped fresh parsley. The heat from the sauce will wilt the parsley slightly, releasing its vibrant flavor.
Taste the sauce and season with salt and pepper to your liking. If you want a zesty twist, add a squeeze of fresh lemon juice to brighten the flavors. Stir well to combine.
Your parsley sauce is now ready to serve. Pour it over your favorite dish, such as fish, ham, chicken, or vegetables.