Gluten-Free Parsley Sauce is a simple, creamy sauce that pairs beautifully with grilled or baked fish, ham, gammon, pork chops or as the base for a fish pie. Made with cornflour so there’s no roux to make, plenty of fresh parsley and a splash of double cream for richness.
A traditional English parsley sauce is a versatile, comforting recipe to have in your repertoire. It’s delicious spooned over a simply buttered grilled salmon for an easy weeknight meal, and it’s a favourite at holiday meals served with glazed ham and mashed potatoes.
Does parsley sauce contain gluten?
Many parsley sauce recipes rely on a roux made with butter and wheat flour, and some packaged mixes also contain wheat. This version uses cornflour (cornstarch) as the thickener, making it naturally gluten-free while still producing a velvety smooth sauce infused with parsley.
Why you’ll love this recipe
- Very easy to make with common pantry ingredients and fresh parsley from the garden or supermarket.
- A classic British-style sauce that is gluten-free and ideal for fish or pork dishes.
- Can be prepared ahead of time to simplify busy weeknights.
- Fresh, bright flavours enhanced by a squeeze of lemon and a touch of Dijon mustard.
What is parsley sauce made of?
This sauce is a basic white sauce made with whole milk and thickened with cornflour, then infused with a generous handful of fresh parsley for vibrant flavour.
Gluten-free flour required
Cornflour (cornstarch) is used here to thicken the sauce. Tapioca starch or arrowroot powder can be substituted, but cornflour tends to give a lighter, creamier texture.
Full list of ingredients needed
- Whole milk (or plant-based milk for dairy-free/vegan).
- Fresh parsley (curly or flat leaf, about a 25–30g bag).
- Cornflour (cornstarch) as the thickener.
- Dijon mustard (or English mustard for a stronger kick).
- Lemon – juice of half a lemon to brighten the sauce.
- Salt (kosher salt recommended).
- Ground white pepper (black pepper works too).
- Double cream (heavy cream can be used or substitute unsweetened cashew cream for dairy-free).
How to make it
Full recipe card is below with exact quantities and timings.
- Roughly chop the parsley and add it to the milk in a saucepan. Heat the milk to just under boiling, then turn off the heat and allow it to infuse for at least 30 minutes.
- Pour out 100ml of the parsley-infused milk into a bowl and whisk in the cornflour until smooth to make a slurry.
- Return the slurry to the rest of the parsley milk along with the Dijon mustard, salt and pepper. Heat gently, stirring constantly, until the sauce thickens and begins to bubble.
- Allow it to come to a gentle boil, then reduce the heat and cook for one minute while whisking to remove any lumps. The sauce should be thick and smooth.
- Remove from the heat, stir in the cream, then add the lemon juice. Adjust seasoning and serve.
Tips and troubleshooting
- Rinse parsley thoroughly to remove grit that can cling to the leaves.
- Infuse the milk for at least 30 minutes; for a stronger parsley flavour you can infuse up to 4 hours. If infusing longer, refrigerate.
- Always whisk the cornflour into cold or room-temperature milk to avoid lumps; never add it directly into hot milk.
- If lumps appear while cooking, whisk vigorously and scrape the pan corners where lumps tend to settle.
Make in advance
You can prepare the parsley-infused milk the day before and leave it to infuse overnight in the fridge. Alternatively, make the whole sauce up to two days ahead. To prevent a skin forming on top, press parchment or cling film directly onto the surface while it cools.
How to make dairy-free or vegan
To make a dairy-free or vegan version, swap the whole milk for a plant milk such as cashew, almond or oat milk (avoid strong coconut flavours). Replace the double cream with unsweetened cashew cream for the best creamy texture. If you need to make cashew cream at home, use a plain cashew cream recipe without sweeteners or vanilla.
Gluten-Free Fish Pie
This parsley sauce works well in a gluten-free fish pie:
- Simmer cubed salmon, smoked haddock and cod gently in milk for 10 minutes, then remove the fish with a slotted spoon into a baking dish.
- Make the parsley sauce as directed and pour over the fish.
- Cover with mashed potato, sprinkle with parmesan if desired and bake at 200°C (180°C fan) for about 30 minutes.
What to serve this sauce with
- Grilled salmon or white fish such as cod, hake or halibut
- Salmon fishcakes
- Sautéed shrimp
- Pork chops
- Glazed Christmas ham or other baked ham
- Serve with mashed potatoes on the side for a classic combination
Other gluten-free sauce recipes you’ll love
- Gluten-Free Cheese Sauce (made with a roux)
- Gluten-Free White Sauce (Bechamel)
- Gluten-Free Homemade Custard
- Gluten-Free Gravy and Onion Gravy
- Gluten-Free Bread Sauce
- Dairy-Free Peppercorn Sauce
- Green Tomato Ketchup and Homemade Brown Sauce
Try this Gluten-Free Creamy Parsley Sauce and, if you enjoy it, leave a comment and a rating to help others discover the recipe. I love seeing readers’ variations—if you share a photo, tag me on social media so I can see your version.
Gluten-Free Parsley Sauce
Ingredients
- 500 ml whole milk
- 2 large handfuls fresh parsley (about 25 g), roughly chopped
- 30 g cornflour (cornstarch)
- 1 teaspoon Dijon mustard
- ½ lemon, juiced
- ¼ teaspoon salt
- ⅛ teaspoon ground white pepper
- 75 g double cream
Instructions
- Pour the milk into a medium saucepan and whisk in the parsley.
- Heat to just under boiling, then turn off and allow the milk to infuse with the parsley for at least 30 minutes.
- Pour out 100 ml of the parsley milk and whisk the cornflour into it until smooth.
- Return the slurry to the saucepan with the remaining parsley milk, add the Dijon mustard, salt and pepper, then heat gently.
- Stir continuously and bring the sauce to a gentle boil, scraping the pan corners to prevent lumps.
- Once it starts bubbling, reduce the heat and cook for one minute while whisking to ensure a smooth texture.
- Remove from the heat, stir in the cream, then add the lemon juice. Adjust seasoning to taste and serve.
Notes
Vegan / Dairy-Free Version
Use cashew, almond or oat milk in place of whole milk and unsweetened cashew cream instead of double cream.
Tips
- Rinse parsley well to remove grit.
- Infuse the milk for 30 minutes to 4 hours for more flavour; refrigerate if infusing longer.
- Allow the milk to cool to room temperature before whisking in the cornflour to avoid lumps.
- To prevent a skin forming when storing, press parchment or cling film onto the surface.
Make Ahead
The sauce can be made up to 2 days in advance. Reheat gently and add a splash of milk if it becomes too thick.
Freeze
Cool to room temperature, transfer to an airtight container and freeze for up to 2 months. Defrost overnight in the fridge.
Nutrition
The nutrition information is an estimate and will vary depending on ingredients used. The values shown are per serving when divided into six portions.