Gluten-Free Parsley Sauce

Parsley sauce drizzled over salmon and broccoli on a plate

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4 from 1 vote

Gluten-Free Parsley Sauce is a lovely simple creamy sauce to accompany your favourite fish or pork dish.

Prep Time5

Cook Time12

Resting Time30

Total Time47

Course: sauce

Cuisine: British

Servings:

Calories: 116kcal

Author: Georgina Hartley

Ingredients

500 ml whole milk
2 large handfuls fresh parsley 25g bag, roughly chopped
30 g cornflour cornstarch
1 teaspoon Dijon mustard
½ lemon juiced
¼ teaspoon salt
⅛ teaspoon ground white pepper
75 g double cream

Metric - US Customary

Instructions

Pour the milk into a medium sized saucepan and whisk in the parsley.
Turn the heat on and bring to just under a boil. Turn the heat off and allow the milk to infuse with the parsley for at least 30 minutes.
Pour out 100ml of the parsley milk and whisk in the cornflour until smooth.
Pour the cornflour slurry back into the rest of the parsley milk along with the Dijon, salt and pepper and turn the heat back on.
Bring the sauce up to a gentle boil, stirring all the while, making sure you get into the corners of the saucepan which is where the lumps tend to settle.
Continue to heat until it just comes to a boil, turn the heat right down for one minute, making sure to whisk away any lumps that form. The sauce will be thick, smooth and gently bubbling.
Remove from the heat and stir in the cream until completely combined and then stir in the lemon juice and serve.

Video

Notes

Vegan/Dairy-Free Version

Substitute the whole milk for cashew, almond or oat milk and substitute the double cream for cashew cream.

Tips

Make sure to rinse the parsley in water to remove any grit.
Infuse the milk for at least 30 minutes, up to 4 hours if you can.
The milk must be cooled to room temperature before whisking in the cornflour.
If you are not serving right away and you want to prevent a skin from forming on the top of the sauce, set aside or store with parchment pressed onto the surface.

Make Ahead

You can make the sauce up to 2 days ahead of serving.

The sauce thickens as it cools so you can add a splash more milk when you are re-heating it to help smooth it out.

Freeze

To freeze, pour into an airtight container and allow to cool to room temperature without the lid. Then place the lid on and store for up to 2 months. Defrost overnight in the fridge.

US customary measurements

US Measurements for the ingredients provided are based on a conversion calculator. This recipe was tested with metric measurements and I recommend using a digital scale to weigh ingredients for the most accurate results. READ MORE >>> Why you should always weigh vs measuring with cups

Nutrition information

Please note that the nutrition information provided below is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use. Please seek a professional nutritionist’s advice for further clarification.

The nutrition serving is for 1 serving of sauce, provided you divide into 6 servings.

Nutrition