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English Recipes

Traditional English Recipe - Parsley Sauce

Parsley sauce is traditionally served with fish.


1 pint warmed milk
40g (1½ oz) plain flour
40g (1½ oz) butter
4 tbsp parsley, finely chopped
Salt and pepper to taste
1 tbsp single cream


  1. Melt the butter in a saucepan over a low heat.
  2. Stir in the flour and cook gently for 2-3 minutes, stirring continuously.
  3. Remove from the heat and gradually add the milk, keep stirring to avoid lumps forming.
  4. Bring to the boil, still stirring, simmer for about five minutes, stirring from time to time.
  5. When the sauce is smooth and creamy, remove the saucepan from the heat and gently stir in the chopped parsley and cream.
  6. Season to taste.
  7. Serve hot.

Although traditionally served with fish it goes well with any boiled meats, poultry or vegetables.


To boil: To cook a liquid at a temperature of at least 100°C.

To melt: Use a high temperature to turn a solid fat into a liquid.

To stir: To agitate an ingredient or a number of ingredients using a hand held tool such as a spoon.

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