Parsley Sauce

Parsley sauce © kvalifood.com

Parsley sauce is the most classic Danish sauce — a white milk sauce thickened with flour and loaded with chopped parsley. It belongs with fried pork belly and poached cod, but works with everything from meatballs to boiled potatoes. A basic recipe worth knowing.

Ingredients

Yields 4 servings

  • 2 tbsp plain flour
  • 3½ dl whole milk
  • 4 tbsp parsley, finely chopped
  • 10 g butter
  • salt
  • white pepper

Directions

Make the sauce

Whisk the flour with 1 dl of the milk until smooth and lump-free. Pour into a heavy-bottomed saucepan and stir in the remaining milk. Bring to a boil over medium heat, whisking constantly. Let it simmer gently for 5 minutes.

Season

Add butter, salt, and white pepper. Stir in the chopped parsley.

Serving

Serve with fried pork belly, poached fish, meatballs, or boiled potatoes.

Notes

  • Always make the slurry with cold milk — that’s how you avoid lumps.
  • For poached fish, replace half the milk with fish stock for a better flavour.
  • Use flat-leaf parsley — it has more flavour than curly parsley.
  • The sauce thickens as it sits. Add a splash of milk when reheating.
  • Add the parsley at the end and don’t let it boil — it loses colour and flavour with prolonged heat.