This gluten free parsley sauce is an easy, gluten free version of traditional parsley sauce. It's usually served with fish recipes or ham, but you could also serve it with veggies. It's got a fresh taste, creamy texture and you can make it in just a few minutes.
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What you'll love about the recipe
- An easy, delicious parsley sauce which will transform a simple meal
- Gluten free, egg free and low in fat. You can also make it dairy free if needed
- All in one method is simple and foolproof
- Ready in 10 minutes
- It's healthy. Herbs are a good source of nutrients, and parsley is no exception. It's rich in vitamins and antioxidants.
Ingredients
Milk. You can use skimmed or whole milk depending on your preference. If you want a dairy free or vegan parsley sauce, you can use soy milk instead.
Cornflour. A fine white powder also known as cornstarch in some countries. Cornflour is really easy to use as long as you remember to always add it to cold liquid. And, importantly, it is naturally gluten free.
Seasoning. In addition to salt and pepper, you could also add a pinch of spice such as nutmeg or mustard, especially if you are planning on serving the sauce with ham.
Parsley. You'll need fresh rather than dried herbs for this gluten free parsley sauce. Dried leafy herbs lose a lot of their flavour so the sauce won't taste as good. You could also use frozen parsley. I prefer to use flat leaf parsley as I find the texture more pleasant and it has a good flavour, but you can use flat leaf or curly parsley.
How to make gluten free parsley sauce
Remove the largest stems from the parsley and finely chop the leaves. (You can use the stems in soups, stock etc. Pop them in the freezer if you need to keep them longer than a couple of days.)
Add the milk, cornflour and seasoning to a cold pan. Mix well, and place on a medium heat. Slowly bring to the boil, stirring constantly. As the sauce heats up, it will start to thicken. Simmer for a minute, then remove from the heat.
Add the chopped parsley to the pan, and stir to mix. The sauce is ready to use!
Variations
For a creamier sauce, add a couple of tablespoons of cream or creme fraiche to the finished sauce.
If you want to add the flavour of garlic or onion to the sauce, it's best to infuse the milk. Bring it up to the boil and add one or two garlic cloves or some chopped onion. Leave the milk to cool completely before making the parsley sauce. Alternatively use a small pinch of garlic or onion powder.
Serving and storage
Serve this gluten free parsley sauce hot with fish dishes, ham or gammon. It goes perfectly with these gluten free fish cakes.
Parsley sauce is best enjoyed freshly made, but if you do need to make it ahead of time, reheat over a very low heat. Thin with slightly more milk if required.
I don't recommend freezing it as you'll risk spoiling the texture.
Frequently asked questions
A classic parsley sauce is a white sauce with fresh chopped parsley. Most white sauce is made with wheat flour which contains gluten. This gluten free version of parsley sauce is made without flour and uses cornflour instead.
This gluten free parsley sauce is low in fat and is made with fresh parsley. Parsley is a good source of vitamins A, C and K, as well as a number of other antioxidants.
For a vegan parsley sauce, you can follow the recipe using a non dairy milk. I think soy gives a slightly better flavour than nut milks as it is less sweet.
Other healthy sauces
All these sauces are gluten free and quick to make. You can also browse other healthy sauce recipes.
You might also like this post on how to make a gluten free roast dinner which is packed with recipes and tips.
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Recipe
Gluten Free Parsley Sauce
Ingredients
- 400 ml milk Skimmed or whole milk
- 2 tablespoon cornflour
- salt and pepper
- 30 g parsley
Instructions
- Remove the main stems from the parsley and chop finely.
- Add the cold milk, cornflour and seasoning to a cold pan and stir to mix.
- Place the pan on a medium heat and bring to the boil stirring constantly. The sauce will start to thicken. Simmer for a minute and remove from the heat.
- Stir in the chopped parsley and serve warm.
Notes
- Use fresh or frozen parsley, not dried.
- Stems of parsley can be used in stock, soups etc. Freeze if not using within a couple of days.
- Leftover parsley can be frozen. Place in a polythene bag; remove the air and fold over the top.
- If you want to add onion or garlic to the sauce, infuse the milk. Leave to cool completely before following the recipe. Alternatively use garlic or onion powder.
- You can also add a pinch of ground nutmeg or mustard powder to complement dishes such as ham or gammon.
- For a creamier sauce, add a couple of tablespoons of cream or creme fraiche.
Nutrition
Please note nutritional information is per serving and is provided for guidance only.
Paula Coles says
I made this for my friend with dairy free milk plus she’s gluten free too and she loved it. It’s so easy to make and will use this time and time again. Of course I’ve given her this recipe too! Thank you ☺️
Wendy Faulkner says
Thank you so much, that's really lovely to hear:)
Kathleen says
Really easy to make. We had it with gammon over Christmas, very nice!
Wendy Faulkner says
Thank you, so glad you enjoyed it:)