Parsley sauce

  • Published: 30 Apr 05
  • Updated: 26 May 25

Once you’ve made classic white sauce, try this easy variation with fresh parsley.

  • Serves 8
  • Ready in 40 minutes
Visit deliciousmagazine.co.uk to save recipe
Recipe from May 2005 Issue

delicious. tips

  1. The rule of thumb here is to make sure the parsley is very fresh, as it really does make all the difference to the finished sauce. My preference is for flatleaf but you can certainly use curly parsley.

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine

Or, how about...?

Giorgio Locatelli’s cod, parsley sauce and lentils

  • Easy

Gammon steaks with creamy parsley sauce and root veg mash

  • Easy

Fishcakes with parsley sauce

  • Easy