White Sauce with Parsley

A great sauce to go with your ham. The secret to the success of this sauce: stir, stir, stir, and stir!

5 star rating based on 197 reviews

Ingredients for 4

As this web site can calculate ingredient amounts for both Metric and US visitors and for any amount of persons, some measures may appear a bit odd at times. We do round and try to be as clever as we can with the calculations... If you have any ideas on improving this system, we would like your comments on our contact page.


Show US units

13 tablespoonsfresh parsley (40 grams)
1 1/2 tablespoonbutter (20 grams)
2 1/4 tablespoonsplain flour (20 grams)
1/4 teaspoonsalt (2 grams)
1/4 teaspoonnutmeg, grated (0.4 grams)
1/8 teaspoonground black pepper (0.4 grams)
300 mlsmilk
Salt content: 0.5% (by weight, not counting salt in other ingredients)
Please do not use dried parsley as it has the taste of newspaper. Parsley particularly doesn't like drying and tastes horrible if dried. If you don't have fresh parsley, get on your skates and buy some.


See step-by-step instructions below.

Great with a roasted ham!

Step-by-Step Instructions

Recipe PhotoPut the butter into a saucepan and heat it up until the butter has melted.
Recipe PhotoNow slowly add the flour. Whilst adding the flour, stir with a fork to mix the butter and the flour. You have to be quick here and make sure that there are no lumps forming - not a problem if you keep stirring.
Recipe PhotoKeep stirring with a fork until all the flour has absorbed the butter. Continue stirring whilst heating the saucepan until the mixture is smooth and there are no lumps or white bits of flour.
Recipe PhotoNow slowly add the milk whilst still stirring. Each time you add a bit of milk, wait for the sauce to come to a boil. You will feel the sauce thickening every time it reaches a boil. Slowly add milk, bring to boil, etc. until you have added all the milk.
Recipe PhotoThe result is a creamy, smooth and firm sauce base.
Recipe PhotoNow we add a pinch of salt ...
Recipe Photo... and the pepper. Then add some freshly grated nutmeg.
Recipe PhotoAdd the fresh, chopped parsley to the sauce and stir. Taste the sauce and add salt / pepper / nutmeg to your taste.
Recipe PhotoYou can let the sauce cool down and re-heat it, so you don't have to prepare it at the same time the rest of your meal needs all the attention. Simply stir whilst re-heating.

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10delicious and very easy to make
10Please put amount of milk in IS terms - how many ounces or cups. My measuring cup doesn't do mls. 300 ml = approximately 1.25 cups
10Lovely and easy to make top marks xxxxxxx
10Just like my Granny's recipe, sitting around her little cottage kitchen.
10Very good
9Excellent recipe and tasty
10Simple and hopefully easy for a 1st timer!!!
8tres bon
9double the quantity and freeze the extra for the next meal
10Thank you, very clear instuction
10Fantastic thank you
10in a short period prepare fantastic sauce
10it is a fast making food
6simlpe and easy to follow. THANK YOU.
10Perfect and easy to follow white sauce recipe ...thank you
10Good thanks
9Brilliant thanks
10great, Thanks
10Very helpful thankyou
10Great help!! Thanks! I can cook home made sauce!! Wow!
740 grams of parsley is way too much,15would have done the job.
10Quick and easy to make . No fuss.great when you have all the simple ingredients at hand and growing your own parsley.
10Fantastic - love being able to change number of servings on the site.
10this was great, no more packet sauce
10Add mace - great!
10my mother used to make this to serve over cooked halibut and it was to die for!
10Very good and really easy to understand I am going to try this thank you. Most helpful :)
10Perfect parsley sauce, thankyou!!
10Great! My Dad is now a widower and said he never watched Mum make Parsley Sauce for Corned Beef! This will really help him.
10Easy to use!
10Brilliant page-easy to follow:)
10Thank you. Xmas dinner was sorted out. Sauce was really nice. Will use full cream milk next time. Skimmed was a bit thin.
10Brilliant Thanks
10Excellent :)
10Thank you which flower do i use self raising or plain flower
10a widower cooking for the first time . thanks ,wish I had paid more attention whilst my wife was alive, this realy helps.
9I'll try this some day.
10Some knob head has actually commented on your grammar.
10nice it was good to cook it
4Stop using the word whilst. Get out of the Dark Ages. The word id while.
10great thanks was only looking for ideas for a meal and found this just made the sauce easy peasy now off to find sum food to go with it!!! lol
10Perfect thank you
10very good"
10simple instuctions and the photos are a real help,well done cheers
10Thanks for this is really good recipy
10excellent recipe simple to follow and very tasty..