This parsley sauce is creamy, fresh, and ready in just 15 minutes. Made with butter, whole milk, white wine, mustard, nutmeg, and plenty of fresh parsley, it has a wonderfully rich flavor without feeling heavy.

I first made it with my corned beef recipe with parsley, but quickly realized it deserved a recipe of its own. Spoon it over chicken, salmon, potatoes, or roasted chicken, and you have one of those simple sauces that can completely transform dinner.

Cfreamy parsley sauce served in a glass sauceboat placed un top of a wooden board.

Recipe Overview: Parsley Sauce

  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Servings: 4 people
  • Cook Method: Stovetop
  • Flavor & Texture: Creamy and silky with fresh parsley, a gentle tang from mustard and white wine, and a subtle warmth from nutmeg.
  • Difficulty: Easy. This simple sauce comes together quickly in one saucepan with just a little whisking.
  • Why this Recipe? Ready in just 15 minutes, this creamy parsley sauce is one of those wonderfully versatile recipes that can completely transform a simple meal. Spoon it over chicken, fish, corned beef, potatoes, or vegetables for an easy finishing touch packed with fresh flavor.
Key Takeaways
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You will be amazed at how quickly this sauce comes together. In just 15 minutes, you have a rich, creamy sauce that tastes as though you spent much longer preparing it.

A rich white cream sauce with mustard, nutmeg, and parsley. I especially love serving it over crispy Parmesan panko chicken cutlets, where the creamy sauce is wonderful against the golden crust.

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The white wine adds wonderful depth and acidity to the sauce. Some of the alcohol cooks off as the sauce simmers, but if you prefer not to cook with wine, simply replace it with additional milk or a little heavy cream.

Let’s dive into this recipe, shall we?

In this Article

A Note From Giangi

Ready in 15 minutes, this creamy parsley sauce comes together quickly, yet tastes as though you spent much longer preparing it.

Rich, fresh flavor: White wine, mustard, nutmeg, and fresh parsley create a smooth sauce with wonderful depth.

It is so deliciously versatile. Serve it with chicken, fish such as my crispy panko salmon, roasted vegetables, potatoes, or simply use it as a dipping sauce.

Giangi

Key Ingredients

Ingredients needed to make this creamy 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 a 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.

Flat-leaf Italian parsley – The leaves have the freshest flavor and beautiful color. Finely mince the tender stems along with the leaves, but save the thicker stems for stocks, soups, or sauces.

Mustard, the hidden ingredient that adds a touch of seasoning to your sauce. If you enjoy fresh, creamy sauces like this one, my yogurt feta dipping sauce is another easy sauce that comes together quickly.

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

Salt and pepper – the seasoning you will need

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.
  • Parsley: Fresh flat-leaf Italian parsley gives this sauce the best flavor and color. Curly parsley can be used if necessary, although its flavor is slightly milder. I would not substitute dried parsley here, as fresh parsley is what gives the sauce its character.
  • 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.

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.

Chopped onions added to the melted butter in a small pan.

Step 1: Melt the butter, add the finely chopped onions, and gently simmer until translucent.

Flour added to the translucent onions.

Step 2: Add the flour and whisk until fully incorporated and a smooth cream forms.

Step 3: Pour your milk slowly, whisking rapidly and continuously to prevent clumps from forming.

Step 4: Add the wine and continue stirring.

Step 5: Add the mustard, nutmeg, and parsley. Season with salt and pepper and continue whisking until fully incorporated.

Step 6: Stir until the sauce thickens. Taste as you go along and adjust the seasoning.

The sauce is ready when it lightly coats the back of a spoon. Run your finger through the sauce on the spoon; if the line remains clean, it has thickened enough.

Parsley sauce still in the cooking pan and ready to be enjoyed.

Giangi’s 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 contains alcohol and you may be hesitant to prepare it because of that, know that during cooking the alcohol evaporates, leaving behind a bold, rich flavor.
  • Safe to cook with when little ones are around.
  • I like my parsley sauce thick enough to coat the food rather than pool around it. If it becomes too thick while sitting, a splash of milk and a quick whisk brings it right back.
parsley sauce on a wooden board with fresh parsley around it

Storage and Reheating

Storage: Your wonderful parsley sauce will keep well in the refrigerator for up to 3 days when sealed in a glass container.

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

I do not recommend freezing it, as the sauce will break down upon reheating, making it unappetizing.

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

What to serve with Parsley Sauce

This creamy parsley sauce is particularly good with chicken and fish. Spoon it over my Parmesan panko chicken cutlets for a wonderful contrast between the crisp coating and silky sauce, or serve it alongside panko-crusted salmon for an easy weeknight dinner.

For something more traditional, serve the sauce with my spatchcock roasted chicken. The simple roasted chicken gives the parsley, mustard, and white wine in the sauce plenty of room to shine.

And do not forget the potatoes. My classic French Potatoes Anna are wonderful with a spoonful of parsley sauce.

For a lighter meal, serve it with roasted vegetables or spoon a little alongside buttery mint peas with lemon.

Parsley Sauce FAQs

What is parsley sauce?

Parsley sauce is a creamy white sauce flavored with fresh parsley. This version starts with butter, flour, and milk, then adds white wine, mustard, onion, nutmeg, and plenty of fresh parsley for a smooth sauce with wonderful depth of flavor.

What do you eat parsley sauce with?

Parsley sauce is wonderful with chicken, salmon, white fish, corned beef, potatoes, and roasted vegetables.

Can I make parsley sauce without white wine?

Yes. Replace the white wine with additional whole milk or a little heavy cream. The flavor will be slightly milder, but the sauce will still be rich and creamy.

Why is my parsley sauce too thick?

The sauce continues to thicken as it cooks and cools. Whisk in a small amount of milk until it reaches your preferred consistency.

How do I keep parsley sauce from becoming lumpy?

Add the milk gradually while whisking continuously. This allows the flour and butter mixture to absorb the liquid smoothly. If you add the milk too quickly or stop whisking, small lumps can form

Can parsley sauce be made ahead?

Yes. Prepare it ahead of time and refrigerate it for up to 3 days. Reheat gently in a saucepan with a splash of milk while whisking.

parsley sauce served on a crystal sauce holder and ready to be enjoyed. Fresh parsley is alongside.

More Sauces and Side Dishes You Will Love

If you tried this Parsley Sauce or any other recipe on my blog, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below.

Parsley Sauce

5 from 6 votes
parsley Sauce
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 2 cups
Author: Giangi Townsend
Creamy parsley sauce made with fresh parsley, mustard, white wine, and milk. Ready in 15 minutes and perfect with chicken, fish, potatoes, or vegetables.
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Ingredients 

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, a pinch of nutmeg, and salt and pepper to taste, then whisk until smooth.
  • Cook for another 5 minutes, whisking constantly until the sauce thickens.

Equipment

Notes

  • 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 contains alcohol and you may be hesitant to prepare it, know that during cooking the alcohol evaporates, leaving behind a bold, rich flavor.
  • Safe to cook with when little ones are around.
  • I like my parsley sauce thick enough to coat the food rather than pool around it. If it becomes too thick while sitting, a splash of milk and a quick whisk brings it right back.

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.

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