I remember the first time I tried parsley sauce. It was at a little pub by the seaside, and they served it with fresh fish and mashed potatoes. That rich, green sauce seemed like a simple addition at first, but it packed so much flavor that I couldn’t stop thinking about it for days. I didn’t think I’d ever be able to recreate it, but then I stumbled upon Jamie Oliver’s parsley sauce recipe. His version was a game-changer for me. It brought all those memories back, plus a lot more, and it was so easy to make!
This sauce has a certain magic about it. You can pair it with everything from fish and chicken to roasted veggies or even fries. It’s fresh and herbaceous with a creamy base that just elevates every bite. Whether you’re a seasoned cook or just starting out, this recipe is a perfect way to impress without spending hours in the kitchen.
Jamie Oliver’s Parsley Sauce Recipe
Jamie Oliver’s take on parsley sauce is incredibly straightforward. You don’t need any fancy ingredients or techniques. Just fresh parsley, butter, flour, and milk. But don’t let its simplicity fool you. This sauce is vibrant, creamy, and bursting with fresh herbaceous flavors. It’s perfect for a quick midweek meal or as a fancy sauce for guests.
Here’s how he breaks it down:
- Butter: A key component in any classic sauce. It adds richness and smoothness.
- Flour: This helps thicken the sauce and gives it that velvety consistency.
- Milk: Creates a creamy base to balance the intensity of the parsley.
- Parsley: Fresh parsley brings that punch of flavor that makes this sauce stand out.
- Salt & Pepper: For seasoning. Jamie often encourages adjusting to taste, which I love.
Ingredients Needed
Jamie keeps it simple but effective. Here’s everything you’ll need for his parsley sauce:
- Fresh parsley – The hero of this dish. A bunch of flat-leaf parsley will do the trick. It’s the backbone of the sauce, so don’t skimp on quality.
- Butter – About 25g, unsalted, gives the sauce richness.
- Plain flour – Just a tablespoon to help thicken the sauce.
- Whole milk – Around 200ml. Use full-fat milk for the creamiest texture, but you can go with semi-skimmed if that’s what you have.
- Salt and pepper – To taste. Just enough to balance out the richness and parsley flavor.
- Optional: A squeeze of lemon juice for a touch of acidity, or a pinch of nutmeg for some warmth.
How To Make Jamie Oliver’s Parsley Sauce
Here’s how to get that creamy, herby goodness on your plate:
- Melt the butter: In a medium-sized saucepan over low heat, melt the butter gently. Don’t let it brown, you just want it to become a smooth liquid.
- Add the flour: Once the butter has melted, add the plain flour. Stir it in with a wooden spoon, and cook for 1-2 minutes. This helps to cook off the raw flour taste.
- Add the milk: Gradually pour in the milk while constantly stirring. This prevents lumps from forming. Keep stirring until the sauce thickens up and becomes smooth.
- Add the parsley: Finely chop a generous amount of fresh parsley and add it into the sauce. Let it cook for another 2-3 minutes so the flavors can meld together.
- Season to taste: Don’t forget to taste your sauce! Add salt, pepper, and any optional extras like lemon or nutmeg to make it your own.
- Serve immediately: Pour it over your favorite dish. Whether it’s fish, chicken, or veggies, this sauce is the perfect finishing touch.
Ingredient Science Spotlight
The science behind this sauce is surprisingly fascinating when you break it down:
- Butter & flour: This duo creates what’s known as a “roux”. When butter and flour combine, they create a paste that helps to thicken liquids. This is the foundation for most creamy sauces.
- Milk: The milk’s fats combine with the roux to give the sauce that smooth, velvety texture. The fat molecules also carry the flavor, making the parsley’s herbaceous notes pop.
- Parsley: It’s not just there for color! Parsley is rich in vitamins A, C, and K, and it has a slightly peppery, earthy flavor that really comes alive when it’s cooked in butter.
Expert Tips
- Chop the parsley finely: This ensures that it disperses evenly throughout the sauce, giving every bite a balanced hit of flavor.
- Make it ahead: This sauce keeps well in the fridge for a couple of days. Just reheat it gently with a splash of milk to loosen it up.
- No clumps: When adding milk to the roux, make sure to stir continuously. This prevents the flour from clumping up and turning your sauce into a lumpy mess.
- Don’t skip the lemon: A squeeze of fresh lemon juice at the end really lifts the sauce and balances its richness.
Recipe Variations
While Jamie’s parsley sauce is already pretty perfect, there are plenty of ways to make it your own:
- Garlic Parsley Sauce: Add a clove or two of minced garlic to the butter when you’re melting it. The garlic infuses the sauce with a deeper, savory flavor.
- Creamy Parmesan Parsley Sauce: Stir in some grated Parmesan for an extra layer of flavor. It’s perfect for pasta dishes.
- Spicy Parsley Sauce: Add a pinch of red pepper flakes to give the sauce a little heat. This works especially well if you’re serving the sauce with grilled fish.
- Dairy-Free Version: Swap the milk and butter for plant-based alternatives like almond milk and vegan butter for a dairy-free version. It still tastes fantastic!
Final Words
There’s something about parsley sauce that feels both humble and elevated. It’s a perfect way to bring freshness and creaminess to any dish. Whether you’re just looking for a quick sauce for tonight’s dinner or you want to try a few variations, Jamie Oliver’s parsley sauce recipe is your best friend in the kitchen. It’s easy, adaptable, and guarantees you’ll always have a hit dish on your hands.
FAQs
How Do I Make Jamie Oliver’s Parsley Sauce?
To make Jamie Oliver’s parsley sauce, you’ll need butter, flour, milk, fresh parsley, and seasoning. Start by making a roux with butter and flour, then gradually add milk to create a smooth sauce. Stir in chopped parsley and season to taste.
Can I Use Dried Parsley Instead Of Fresh For Jamie Oliver’s Parsley Sauce?
Fresh parsley is best for this recipe, but if you only have dried parsley, you can use it. Just reduce the amount since dried parsley is more concentrated in flavor.
What Dishes Pair Well With Jamie Oliver’s Parsley Sauce?
Jamie Oliver’s parsley sauce goes great with fish, especially grilled fish or cod, as well as with mashed potatoes, roast chicken, or even as a topping for steamed vegetables.