Recipe BookKitchen FoundationsSauces & Jus

Parsley Sauce

Name: Parsley Sauce
Yield: Approximately 680 g sauce
Ingredients: 600 g Béchamel; 25 g Flat-leaf parsley, finely chopped; 15 ml Lemon juice; 50 ml Milk

Fresh parsley and lemon lift a gently loosened béchamel.

Parsley Sauce prepared as described in the recipe

Fresh parsley and lemon lift a gently loosened béchamel.

Approximately 680 g sauce

Cook this

Ingredients

Batch

Béchamel600 g
Flat-leaf parsley, finely chopped25 g
Lemon juice15 ml
Milk50 ml

Method

Warm béchamel and milk until smooth.
Stir in chopped parsley and cook very gently for 1 minute.
Add lemon off heat, taste and serve immediately to keep the herbs fresh.

Chef’s notes

Serve with poached white fish, potatoes or steamed vegetables.
When scaling, adjust pan or tin size and work in batches where needed; cooking and proving times follow texture and temperature, not the portion multiplier.

Keeping

Cool promptly in shallow containers and refrigerate at 4°C or below. Use within 3 days. Reheat hot dishes thoroughly; prepare fresh garnishes at service.

Allergens and diet

Milk. Wheat.

Also in the Recipe Book

Béchamel

Last refined · October 2026