Jamie Oliver Parsley Sauce Recipe [Tips & Tricks]

I remember the first time I tasted parsley sauce-it was at a cozy Sunday lunch with family. The sauce was vibrant, fresh, and had this comforting creaminess that just made everything on the plate sing. Jamie Oliver’s take on parsley sauce captures that warmth perfectly. It’s simple but full of character, the kind of sauce that feels like a hug in a bowl.

• Parsley sauce is a classic British condiment, traditionally served with fish or ham.
• Jamie Oliver’s recipe brings a fresh twist, focusing on bright flavors and simple ingredients.
• It’s a sauce anyone can make at home to elevate everyday meals.

Jamie Oliver’s Parsley Sauce Recipe

One chilly evening, I decided to cook Jamie’s parsley sauce to pair with roasted chicken. The sauce came together so quickly and tasted so fresh I couldn’t believe how easy it was. Here’s the recipe Jamie recommends:

• Start with a base of butter and flour to create a roux.
• Slowly whisk in milk until you get a smooth, creamy sauce.
• Add finely chopped fresh parsley for brightness.
• Season with salt, pepper, and a squeeze of lemon juice to balance everything out.

This sauce is a perfect blend of creamy texture and fresh herbal zing-ideal for so many dishes.

Ingredients Needed

When I first shopped for this recipe, I was surprised how simple it was to gather everything. No exotic ingredients needed! Just fresh basics that you might already have:

• Butter – for richness and to make the roux.
• Plain flour – to thicken the sauce.
• Milk – whole milk works best for creaminess.
• Fresh parsley – finely chopped, the star of the sauce.
• Salt and pepper – to season.
• Lemon juice – a splash to add brightness and cut through the creaminess.

How To Make Jamie Oliver’s Parsley Sauce

The first time I tried this, I felt like a proper chef, whisking and watching the sauce thicken before my eyes. Here’s how you can do it step by step:

• Melt the butter gently in a saucepan over medium heat.
• Stir in the flour and cook for 1-2 minutes to form a roux (this removes the raw flour taste).
• Gradually add milk, whisking continuously to avoid lumps.
• Cook the sauce gently until it thickens, stirring often.
• Remove from heat and stir in chopped parsley.
• Season with salt, pepper, and a squeeze of lemon juice.
• Give it a final stir and serve immediately.

Ingredient Science Spotlight

I love breaking down what makes food work. Here’s why each ingredient is essential in Jamie’s parsley sauce:

• Butter + flour (roux): Butter coats the flour particles, helping the starch swell without clumping. This thickens the sauce smoothly.
• Milk: Provides a creamy base and softens the flavors.
• Parsley: Adds fresh, herbal oils full of vitamin C and antioxidants, giving the sauce its signature flavor and a pop of green.
• Lemon juice: The acid balances the creaminess by cutting through fat and enhancing the parsley’s freshness.

Expert Tips

I’ve learned a few tricks over time that make this sauce even better:

• Use fresh, vibrant parsley-not the wilted stuff.
• Don’t rush when whisking in the milk-slow addition prevents lumps.
• If the sauce gets too thick, thin it with a splash more milk or a little water.
• Taste as you go! Adjust salt and lemon to your preference.
• For an extra creamy touch, stir in a spoonful of crème fraîche or cream at the end.

Recipe Variations

One time, I tried adding a little garlic to Jamie’s parsley sauce and it became my new favorite twist. Here are some fun variations to experiment with:

• Garlic parsley sauce: Sauté a clove of garlic in butter before adding flour.
• Mustard kick: Stir in a teaspoon of Dijon mustard for some zing.
• Creamy herb mix: Add chopped chives, tarragon, or dill alongside parsley.
• Vegan version: Use olive oil instead of butter and a plant-based milk like oat or almond.

Final Words

Every time I make Jamie Oliver’s parsley sauce, it reminds me how simple ingredients can create magic. It’s the perfect finishing touch for fish, vegetables, or even roasted meats. The fresh parsley brightens while the creamy sauce comforts. Cooking this recipe made me appreciate how such a humble sauce can lift an entire meal.

FAQs

What Are The Main Ingredients For Jamie Oliver’s Parsley Sauce?

The main ingredients are fresh parsley, butter, flour, milk, and a bit of seasoning.

Can I Use Dried Parsley Instead Of Fresh Parsley?

Fresh parsley gives the best flavor but if you don’t have it, dried parsley will work in a pinch.

Is Jamie Oliver’s Parsley Sauce Dairy-free?

No, it contains butter and milk. You could try plant-based alternatives to make it dairy-free.

How Long Does It Take To Make Jamie Oliver’s Parsley Sauce?

It takes about 15-20 minutes from start to finish.

Can I Make This Parsley Sauce In Advance?

Yes, you can make it ahead and reheat it gently before serving.

What Can I Serve With Jamie Oliver’s Parsley Sauce?

It goes great with fish, sausages, mashed potatoes, or roasted vegetables.

Can I Freeze Parsley Sauce?

It’s best to eat it fresh, but you can freeze it for up to a month and reheat carefully.

How Can I Thicken The Parsley Sauce?

You can cook it longer to thicken, or add a bit more flour to the base.

What Can I Use Instead Of Butter For A Healthier Option?

Olive oil or a dairy-free butter substitute can be good alternatives.

How Do I Adjust The Seasoning In The Parsley Sauce?

Taste and adjust with salt, pepper, or a little lemon juice for extra zing.