Jamie Oliver Parsley Sauce

This creamy Jamie Oliver Parsley Sauce is the kind of recipe that quietly steals the show. Smooth, rich, and herby, it’s the perfect finishing touch for fish, chicken, or even a pile of buttery mashed potatoes. I whipped it up on a whim to go with baked cod, and it absolutely transformed the meal. (inspired by Jamie Oliver)

Ingredients Needed

For the Sauce:

• 3 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1 cup whole milk (you may need more)
• 1/2 cup heavy cream
• 1 tablespoon dry mustard
• 1/2 cup fresh minced parsley
• Salt and white pepper, to taste

Optional Add-Ins:

• 1 teaspoon prepared horseradish
• 1 teaspoon lemon juice
• Finely grated zest of a lemon

How To Make Jamie Oliver Parsley Sauce

Start with the Roux:

Melt the butter in a small pot over medium heat until it’s bubbling gently. Stir in the flour and cook for about 5 minutes, stirring regularly, until it turns a soft ivory color. This step removes the raw flour taste and sets the stage for a super smooth sauce.

Build the Creaminess:

Next, pour in the heavy cream. It might seize up at first, but keep stirring—it’ll smooth out. Gradually add the milk, stirring constantly until you get a silky, gravy-like consistency. Don’t rush this step; the sauce should just start to steam but never come to a full boil.

Add the Flavor:

Mix in the dry mustard and parsley. At this point, you can really make it your own. Want a zippy twist? Stir in horseradish, a splash of lemon juice, or a bit of lemon zest. Season it with salt and white pepper (or black pepper if that’s what you have).

Serve It Up:

This sauce is best served hot—drizzle it over grilled fish, spoon it next to chicken, or pour generously onto steamed potatoes. It’s all good.

Why I Love This Recipe

I made this parsley sauce on a rainy weeknight when I needed something simple but comforting. It took less than 20 minutes and elevated a basic baked fish dinner into something worthy of a dinner party. What I love most is how flexible it is—you can keep it classic or play around with flavors depending on your mood or what’s in the fridge.

Recipe Tips

• Avoid boiling: Keeping the heat low ensures the sauce stays creamy and doesn’t split.
• Stick with full-fat dairy: Whole milk and heavy cream give the sauce its luscious texture.
• Swap in other herbs: Try fresh tarragon, oregano, or watercress for a twist.
• Want it punchier? Add more mustard in ½ teaspoon increments until you hit the right kick.
• Smooth results: Cooking the flour properly ensures there’s no gritty texture.

How To Store This Jamie Oliver Parsley Sauce

At Room Temperature:

Not recommended—cool and refrigerate any leftovers within 1 hour.

In the Fridge:

Store in an airtight container for up to 3 days. Give it a good stir before reheating.

In the Freezer:

Freeze in a sealed container for up to 3 months. Thaw in the fridge overnight.

Reheating:

Gently warm it in a saucepan over low heat, adding a splash of milk if needed to loosen it up.

Nutrition Facts (per serving)

• Calories: 103
• Carbs: 7g
• Protein: 3g
• Fat: 7g
• Sugar: 3g
• Fibre: 1g
• Sodium: 223mg

Let’s Answer a Few Questions!

Can I make parsley sauce with dried parsley?
Totally! Use 1/4 cup dried parsley instead of fresh. Add it after the milk so it has time to soften and release its flavor.

What does this sauce pair best with?
Fish like cod or haddock, roasted potatoes, gammon, or even a juicy steak—it’s super versatile!

How do I fix a runny parsley sauce?
Keep simmering it gently to reduce, or stir in a cornstarch slurry (1 tsp cornstarch + 1 tbsp cold water) until it thickens.

Is it gluten-free?
Not as written, but you can use gluten-free flour to make a safe version.

Does it taste good cold?
Honestly, it’s much better warm. Cold parsley sauce can feel a bit claggy.

Try More Recipes:

• Jamie Oliver Huevos Rancheros
• Jamie Oliver Carrot And Swede Mash
• Jamie Oliver Smoked Mackerel Pate