Recipe Parsley Sauce

[Yorky]

Ingredients

225 ml milk
1 tblsp butter
1 tblsp plain flour, sieved.
2 tblsp fresh parsley, roughly chopped
Salt and freshly ground black pepper.

Method

Pour the milk into a saucepan and add the butter and sieved flour. Slowly bring to the boil whisking continuously.

When the sauce thickens turn the heat down to very low and season. Then whisk in the chopped parsley.

Simmer very gently for 8 minutes stirring regularly.

Serve immediately.

 

[Morning Glory]

I'm a great fan. Parsley sauce is great with baked ham or gammon steak - also with white fish fillets. I'm happy to eat it with all kinds of things!

 

[Yorky]

I'm a great fan. Parsley sauce is great with baked ham or gammon steak - also with white fish fillets. I'm happy to eat it with all kinds of things!

I never associated parsley sauce with gammon. I'm too used to mustard. Maybe I'll try it. I still have five gammon steaks in the freezer.

 

[The Late Night Gourmet]

Here's something else that would happily accept this sauce:

 

[epicuric]

I never associated parsley sauce with gammon. I'm too used to mustard. Maybe I'll try it. I still have five gammon steaks in the freezer.

We regularly have parsley sauce with baked ham. My wife uses the Delia method as well, buts adds a little powdered mustard to it. Works really well.

 

[Yorky]

We regularly have parsley sauce with baked ham. My wife uses the Delia method as well, buts adds a little powdered mustard to it. Works really well.

I also use the Delia method for cheese sauce (for cauliflower) and to that I add a teaspoon of powdered English mustard.

 

[epicuric]

We regularly have parsley sauce with baked ham. My wife uses the Delia method as well, buts adds a little powdered mustard to it. Works really well.

And Tabasco, apparently.

 

[Morning Glory]

Here is Larrouse Gastronomique on Parsley sauce:

 

[Yorky]

Here is Larrouse Gastronomique on Parsley sauce:

No mention of cod or haddock then?

 

[Morning Glory]

No mention of cod or haddock then?

No - although it is said to be for fish and you use fish stock. I think it is simply saying that its particularly good with salmon and mackerel. This is quite different from what we would call the traditional British parsley sauce made with a béchamel and milk like yours. No milk at all in this one.

 

[rascal]

Never will have this sauce again, my mum used to force me to eat it with tripe. Absolutely disgusting.

Russ

 

[Yorky]

I use to eat this as a youngster although not sure if it was Young's brand.

There was one in butter sauce also.

 

[Morning Glory]

I use to eat this as a youngster although not sure if it was Young's brand.

View attachment 28103

There was one in butter sauce also.

I have some in the freezer. Its not a bad product.

 

[epicuric]

I use to eat this as a youngster although not sure if it was Young's brand.

View attachment 28103

There was one in butter sauce also.

That takes me back to boil in the bag cod in parsley sauce. Back in the seventies my mother rebelled against her farmhouse kitchen upbringing and embraced everything 'convenience food'. The cod wasn't bad, but the tinned new potatoes that accompanied it were truly appalling.