It is a delightful white sauce enhanced by the freshness of the parsley that pairs well with chicken and cuts of meat.

While making my favorite corned beef recipe with parsley, I decided to share the sauce alone as it is so good and needs some spotlight.

parsley Sauce

You will be amazed how quickly it comes together in less than five minutes, yet with the richness of flavor, you would think you worked hours on it.

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In this Article

A rich white cream sauce with mustard, nutmeg, and parsley. The sauce can be enjoyed in so many ways over chicken, roasted vegetables, or as a dipping sauce.

Although this recipe has alcohol, and you may be hesitant to prepare it because of it, know that when cooking, the alcohol evaporates and leaves behind a bold, rich flavor with no alcohol content. Safe to enjoy with the little ones.

Let’s dive into this recipe, shall we?

Here are a few helpful tips for the ingredients needed to make this Parsley Sauce

Unsalted butter – I always use unsalted butter in my cooking or baking to control the amount of sodium. Salted butter not only adds too much salt to your dish, but it changes the flavor.

Flour – the binding agent that creates your sauce

Whole milk – rich and perfect for cream sauce base. Do not substitute as it gives your sauce the velvety richness that it needs.

White wine – The secret weapon to add a subtle layer of flavor and richness to your sauce.

Flt leaf Italian parsley – I enjoy only the leaves of it has they have the most amount of the parsley oils. You can use the steams too, please do not discard them

Mustard – the hidden ingredient that brings an element of seasoning to your sauce

Nutmeg – adds an extra layer of flavor to all cream sauces

Salt and pepper – the seasoning you will need

parsley sauce on a wooden board with fresh parsley around it

Equipment needed

Please follow the link to access the product of your preference.

I only recommend what I use and love.

Heavy bottom saucepan – is my preference as it distributes the heat better.

Whisk – easier to incorporate the dry ingredients with the liquid

Saucer or gravy boat – It’s always fun to have something new and pretty to serve your sauce to the table.

A Chef Giangi Pick
Le Creuset Enameled Cast Iron Signature Saucepan, 1.75 qt., Flame
$224.95
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03/07/2024 07:07 pm GMT

How to Make Your Parsley Sauce

Have all your ingredients ready when you are prepared to start: Chopped onion and chopped parsley.

You are cooking with milk, and it should never be left unattended, not to mention that the sauce takes a little time to prepare.

  • Melt the butter, add the finely chopped onions, and gently simmer until the onions are translucent.
Parsley Sauce
  • Add the flour and whisk well until well incorporated and a smooth cream has formed.
  • Pour your milk slowly and whisk rapidly and constantly to prevent clumps from forming.
  • Add the wine and continue stirring.
  • Add your nutmeg to the saucepan with the parsley and season with salt and pepper.
  • Stir until the sauce will thickens. Taste as you go along and adjust the seasoning.
Parsley sauce

Pro Tips

  • A chef’s tip is to let the butter and flour cook together. You want to cook the flour until a fragrant, nutty flavor emerges. 
  • Although this recipe has alcohol and you may be hesitant to prepare because of it, know that when cooking, the alcohol evaporates and leaves behind a bold, rich flavor.
  • Safe to cook with when little ones are around.

Substitutions and additions

If you have no white wine on hand, milk is the perfect substitute or even some heavy cream.

Do use whole milk, as this will create a rich sauce.

If you want your sauce to have a bit of a kick, a shake or two of chili powder or paprika will bring on the heat. I would suggest taking half a cup of sauce away from the saucepan, trying to add some extra flavor, and deciding if you like it. I can recommend it, but as you know, taste is personal to you.

Adding a finely minced clove of garlic with your minced onions sure adds another great layer of flavor.

Storage and reheating instructions

Storage:

Your wonderful parsley sauce will be stored well in the refrigerator for up to three days and sealed in a glass container.

I will not recommend freezing it as the sauce will break down when reheated, making it unattractive or pleasing.

Reheating:

Bring your sauce back to room temperature. Please place it in a heavy bottom saucepan, add a couple of tablespoons of milk, and whisk until reheated.

If the sauce is too thick, add more milk until desired consistency is achieved.

Enjoy this recipe with…

Parmesan, Panko Crusted Chicken Cutlets

Potatoes Anna

Panko Salmon

Chicken Spatchcocked

Parsley Sauce

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parsley Sauce
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 2 cups
It is a delightful white sauce enhanced by the freshness of the parsley that pairs well with chicken and cuts of meat.

Ingredients 

  • 2 tablespoons unsalted butter
  • 2 tablespoons white flour
  • 1 cup whole milk
  • ½ cup white wine
  • 3 teaspoons fresh Italian flat leave parsley, minced
  • 1 tablespoon onion, minced
  • ½ teaspoons French mustard
  • nutmeg, a pinch
  • salt and pepper

Instructions

  • Melt the butter in a small saucepan over medium heat. Add the minced onion to the butter and gently saute until translucent for about 1 minute.
  • Cook for about 1 minute, then whisk in the flour and cook for another 1 minute.
  • Add the white wine, milk, parsley, mustard, pinch of nutmeg, salt and pepper to taste and whisk all teh ingredients together until smooth.
  • Cook for another 5 minutes whisking constantly until teh sauce thinckens.

Nutrition

Calories: 253kcal | Carbohydrates: 14g | Protein: 5g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 45mg | Sodium: 95mg | Potassium: 244mg | Fiber: 0.3g | Sugar: 7g | Vitamin A: 548IU | Vitamin C: 0.4mg | Calcium: 161mg | Iron: 1mg

Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.

Did you make this?

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