English Parsley Sauce

This recipe is adapted from Delia’s Complete How to Cook

English Parsley Sauce
 570ml milk (or milk and poaching liquid or stock)
 25g sauce flour or plain flour
 50g block butter, cut into chunks
 5 heaped tablespoons finely chopped parsley
 1 tablespoon single cream
 1 tablespoon lemon juice
 Salt and freshly milled black pepper
You will also need a Delia Online Little Gem ‘Sauce’ pan (heavy gauge aluminum, measuring 16cm by 8cm or similar)


When you're ready to make the sauce, put the milk in a saucepan, then simply add the sauce flour, butter and seasoning and bring everything gradually up to simmering point over a medium heat, whisking continuously with a balloon whisk, until the sauce has thickened and becomes smooth and glossy.

Then turn the heat down to its lowest possible setting and let the sauce cook very gently for 5 minutes to take the raw taste out of the flour, stirring from time to time.

To serve the sauce, add the chopped parsley, cream and lemon juice, taste and check fro seasoning, then serve in a warm jug.

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