Parsley Sauce

Parsley sauce is the classic accompaniment to boiled ham or to white fish, although this version is a far cry from the white sauce that used to come with the square shaped frozen cod in little plastic packets that you boiled (although I remember them fondly). This sauce is quick and easy to make, is good for re-heating the next day and is also really delicious with some steamed cabbage, cauliflower or with something potato-ey, like rosti or bubble & squeak.


  • 1 tbsp Plain Flour
  • 1 tbsp Rape Seed Oil OR Olive Oil
  • Half a tsp Dijon Mustard OR English Mustard Powder
  • Milk (or Stock)
  • Lemon Juice
  • Fresh Parsley
  • Salt & Pepper

In a saucepan, heat the 1 tbsp Rape Seed Oil and the 1 tbsp Plain Flour.  Keep stirring, and make sure the mixture doesn’t catch (although you do want to cook the Flour through properly)

After a minute or so, add a big dash of Milk and keep whisking

The sauce will thicken as it heats… keep adding big dashes of Milk (or you could use Stock) and keep whisking gently.  When the sauce boils, it has reached its ultimate consistency, so if it’s too thick, keep adding liquid.  About 150ml – 250ml should be enough here for a creamy but still easy-to-pour consistency

Simmer the sauce for a few minutes (to make sure it doesn’t taste of Flour at all) and add half a teaspoon of Dijon (or English Mustard Powder) and some Salt and Pepper

When you’re ready to serve – add a big squeeze of fresh Lemon, and a big handful of freshly chopped Parsley

Serve with gammon, boiled ham or with greens….



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