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parsley sauce for white fish


Parsley sauce is a light smooth sauce with a wonderful flavour which goes perfectly with any delicate white fish or boiled bacon. It is easy to make and can be kept for 1-2 days in the refrigerator.


parsley sauce for white fish
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25 g butter
600 ml milk
1 bunch parsley
.5 teaspoon salt
pepper freshly ground
  1. Melt the butter in a saucepan, remove from the heat, add the flour and stir to a paste. Now add a little milk and stir to a paste, repeat the procedure.
  2. The paste will turn into a cream and then into a thin liquid. Once you have reached the thin liquid stage, you can add the rest of the milk, the parsley, salt and a good grind of pepper.
  3. Bring to the boil, reduce the heat to low and, stirring constantly, cook for a further 5-6 minutes or until the sauce starts to thicken.

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