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.