Jamie Oliver’s Parsley Sauce is a simple, yet classic sauce that pairs perfectly with a variety of dishes, from poached fish to steamed vegetables or boiled ham. This creamy, smooth sauce, enriched with fresh parsley, is easy to prepare and adds a refreshing flavor to any meal. Whether you’re looking to elevate a basic meal or complement a traditional British dish, this parsley sauce recipe will add a touch of elegance to your plate.
What is Jamie Oliver Parsley Sauce?
Jamie Oliver’s Parsley Sauce is a traditional British sauce made from a base of butter, flour, and milk, thickened to create a smooth and creamy texture. The addition of fresh parsley gives the sauce a light, herbal note that balances rich or hearty dishes. It’s commonly served with fish, but its versatility allows it to accompany a wide range of dishes, adding a fresh, vibrant element to any meal.
Other Popular Recipes
- Jamie Oliver Mushroom Sauce
- Jamie Oliver Recipe Ciabatta Bread
- Mary Berry Chicken Hotpot With Potato Topping
Why You Should Try This Recipe
- Quick and easy: This sauce comes together in just minutes with a few simple ingredients.
- Perfect accompaniment: Ideal for pairing with fish, vegetables, or meats.
- Classic British flavor: A timeless sauce that adds a fresh, herbal touch.
- Customizable: Add extra herbs or spices to tailor it to your dish.
- Light and creamy: The sauce’s smooth texture complements many dishes without overpowering them.
Ingredients Needed to Make Jamie Oliver Parsley Sauce
- 30g (1 oz) butter – for the roux base.
- 30g (1 oz) plain flour – to thicken the sauce.
- 400ml (13.5 fl oz) milk – for a creamy sauce consistency.
- 1 large bunch fresh parsley – finely chopped, for a fresh, herbal flavor.
- 1 teaspoon Dijon mustard – optional, adds a slight tang.
- Salt and pepper – to taste.
Equipment
- Medium saucepan
- Whisk
- Wooden spoon
- Sharp knife
- Chopping board
- Measuring cups and spoons
Instructions to Make Jamie Oliver Parsley Sauce
- Make the roux: Melt the butter in a medium saucepan over low heat. Once melted, stir in the flour and cook for 1-2 minutes, stirring constantly to form a roux. This ensures the sauce will be smooth and lump-free.
- Add the milk: Gradually whisk in the milk, a little at a time, making sure the sauce remains smooth as you stir. Continue whisking until the mixture thickens, about 5-7 minutes.
- Season the sauce: Stir in the Dijon mustard, if using, for added depth of flavor. Season the sauce with salt and pepper to taste.
- Add the parsley: Stir in the finely chopped fresh parsley, mixing well to distribute the herbs evenly throughout the sauce.
- Simmer and finish: Let the sauce simmer gently for 2-3 minutes, allowing the flavors to meld together. Once thickened to your desired consistency, remove from heat.
- Serve hot: Pour the parsley sauce over your favorite dishes, such as poached fish, boiled ham, or steamed vegetables.
What Goes Well With Jamie Oliver Parsley Sauce
- Poached fish: The fresh parsley sauce complements delicate fish like cod or haddock.
- Boiled ham: A classic pairing, parsley sauce adds a creamy, flavorful layer to tender ham.
- Steamed vegetables: Serve it over steamed vegetables like carrots or green beans for an extra burst of flavor.
- Mashed potatoes: Drizzle the sauce over creamy mashed potatoes for a comforting side dish.
- Roast chicken: Parsley sauce works beautifully as a light accompaniment to roasted chicken.
Pro Tips for Making the Best Jamie Oliver Parsley Sauce
- Whisk continuously: Whisking the sauce as you add the milk ensures a smooth, lump-free consistency.
- Use fresh parsley: Fresh parsley gives the sauce a bright, herbal flavor. Dried parsley won’t provide the same freshness.
- Season to taste: Taste the sauce before serving and adjust the salt and pepper to your preference.
- Don’t overcook: Once the parsley is added, let the sauce simmer briefly to keep the flavors fresh and vibrant.
- Customize with other herbs: Add a pinch of thyme or chives for extra layers of flavor.
Easy Variations of Jamie Oliver Parsley Sauce
- Garlic parsley sauce: Add a minced garlic clove to the roux for a garlicky twist.
- Lemon parsley sauce: Squeeze in a little lemon juice to add a bright, citrusy note.
- Spicy parsley sauce: Stir in a pinch of red pepper flakes for a touch of heat.
- Creamy mustard sauce: Add a tablespoon of Dijon or wholegrain mustard for a tangy variation.
- Vegan option: Use dairy-free butter and plant-based milk to make the sauce vegan-friendly.
Best Practices to Store Jamie Oliver Parsley Sauce
- Refrigerate leftovers: Store any leftover parsley sauce in an airtight container in the fridge for up to 3 days.
- Reheat gently: Reheat the sauce in a saucepan over low heat, stirring frequently to maintain the creamy texture.
- Freeze if needed: You can freeze parsley sauce for up to 1 month. Thaw it in the fridge overnight and reheat gently.
Best Practices to Reheat Jamie Oliver Parsley Sauce
- Stovetop method: Reheat the sauce over low heat, stirring continuously to prevent it from splitting.
- Microwave option: Reheat individual portions in the microwave, stirring halfway through to ensure even heating.
- Add a splash of milk: If the sauce thickens too much while reheating, add a splash of milk to bring it back to the desired consistency.
How Can I Make Jamie Oliver Parsley Sauce Healthier?
- Use low-fat milk: Swap full-fat milk for a lower-fat or plant-based alternative.
- Reduce butter: Cut down on the amount of butter to lower the fat content without sacrificing too much flavor.
- Skip the flour: For a gluten-free option, use cornstarch or gluten-free flour to thicken the sauce.
- Add more herbs: Increase the amount of fresh parsley or add other herbs like chives or dill for more flavor without added calories.
Nutrition Value (per serving)
- Calories: 120
- Protein: 3g
- Fat: 8g
- Carbohydrates: 10g
- Fiber: 1g
FAQs
Can I freeze parsley sauce?
Yes, parsley sauce can be frozen for up to 1 month. Let the sauce cool completely before transferring it to an airtight container. Thaw it in the fridge overnight and reheat gently on the stovetop, adding a splash of milk if needed to maintain its creamy consistency.
How do I stop parsley sauce from splitting when reheating?
To prevent parsley sauce from splitting, reheat it gently over low heat and stir constantly. Adding a little extra milk or water while reheating can help maintain a smooth texture.
Can I make parsley sauce without flour?
Yes, you can make parsley sauce without flour by using cornstarch as a thickener. Dissolve a tablespoon of cornstarch in cold water and stir it into the sauce to achieve the desired thickness.
What dishes go well with parsley sauce?
Parsley sauce pairs well with poached fish, boiled ham, roast chicken, mashed potatoes, and steamed vegetables. Its light, creamy flavor complements a variety of dishes without overpowering them.
Final Words
Jamie Oliver’s Parsley Sauce is a versatile and flavorful addition to any meal, offering a creamy texture and fresh herbal taste. With its simple ingredients and quick preparation, this sauce is an easy way to elevate your favorite dishes, from poached fish to steamed vegetables.
Try this recipe today for a classic sauce that adds depth and elegance to everyday meals!
More By British Baking Recipes
- Jamie Oliver Slow Cooker Sausage Casserole
- Jamie Oliver Sausage and Mash Pie
- Jamie Oliver Cauliflower Risotto
Jamie Oliver Parsley Sauce
- Prep Time: 5
- Cook Time: 10
- Total Time: 15 minutes
- Yield: 4 1x
- Category: Sauce
- Method: Simmering
- Cuisine: British
Description
Jamie Oliver’s Parsley Sauce is a traditional British sauce made from a base of butter, flour, and milk, thickened to create a smooth and creamy texture. The addition of fresh parsley gives the sauce a light, herbal note that balances rich or hearty dishes. It’s commonly served with fish, but its versatility allows it to accompany a wide range of dishes, adding a fresh, vibrant element to any meal.
Ingredients
- 30g (1 oz) butter – for the roux base.
- 30g (1 oz) plain flour – to thicken the sauce.
- 400ml (13.5 fl oz) milk – for a creamy sauce consistency.
- 1 large bunch fresh parsley – finely chopped, for a fresh, herbal flavor.
- 1 teaspoon Dijon mustard – optional, adds a slight tang.
- Salt and pepper – to taste.
Instructions
- Make the roux: Melt the butter in a medium saucepan over low heat. Once melted, stir in the flour and cook for 1-2 minutes, stirring constantly to form a roux. This ensures the sauce will be smooth and lump-free.
- Add the milk: Gradually whisk in the milk, a little at a time, making sure the sauce remains smooth as you stir. Continue whisking until the mixture thickens, about 5-7 minutes.
- Season the sauce: Stir in the Dijon mustard, if using, for added depth of flavor. Season the sauce with salt and pepper to taste.
- Add the parsley: Stir in the finely chopped fresh parsley, mixing well to distribute the herbs evenly throughout the sauce.
- Simmer and finish: Let the sauce simmer gently for 2-3 minutes, allowing the flavors to meld together. Once thickened to your desired consistency, remove from heat.
- Serve hot: Pour the parsley sauce over your favorite dishes, such as poached fish, boiled ham, or steamed vegetables.
