How To Make Parsley Sauce Without Flour? A Full Guide

Are you looking for a delicious and easy-to-make sauce to add some flavor to your meals? Look no further than parsley sauce!

This versatile sauce can be used to enhance the taste of fish, vegetables, and even mashed potatoes. However, if you’re avoiding flour in your diet, you may be wondering how to make this sauce without it.

Don’t worry, we’ve got you covered! In this article, we’ll show you several ways to make parsley sauce without flour, so you can enjoy this tasty condiment without any dietary restrictions holding you back.

So let’s get started!

How To Make Parsley Sauce Without Flour?

There are several ways to make parsley sauce without flour. Here are three different methods to try:

Why Avoid Flour In Parsley Sauce?

If you’re looking to make a gluten-free or low-carb version of parsley sauce, it’s important to avoid using flour in your recipe. Most traditional parsley sauces are made with a white sauce base, which typically includes wheat flour that contains gluten. Gluten is a protein found in wheat, barley, and rye that can cause digestive issues for some people.

By avoiding flour in your parsley sauce recipe, you can create a healthier and more inclusive dish. Flour is often used as a thickening agent in sauces, but there are alternative ingredients that can be used instead. Cornflour, for example, can be used in place of wheat flour to create a gluten-free version of parsley sauce.

Another reason to avoid flour in your parsley sauce recipe is to make it more low-carb or keto-friendly. Flour is high in carbohydrates, which can make it difficult to fit into a low-carb or ketogenic diet. By using alternative thickeners like cornflour or xanthan gum, you can create a low-carb version of parsley sauce that still has a creamy and satisfying texture.

Finally, avoiding flour in your parsley sauce recipe can also make it easier to prepare. Traditional white sauce recipes require making a roux with flour and butter before adding milk and other ingredients. By skipping this step and using alternative thickeners, you can save time and simplify the recipe without sacrificing flavor or texture.

Ingredients For Flourless Parsley Sauce

To make a flourless parsley sauce, you will need the following ingredients:

– 1/2 cup cream cheese

– 1/2 cup heavy cream

– 1/4 cup water

– 1 egg yolk

– 3 tablespoons very finely chopped flat leaf parsley

– Salt and white pepper, to taste

Unlike traditional roux-based sauces, this homemade parsley sauce recipe is made with cornflour (cornstarch), which is naturally gluten-free. It thickens up the parsley-infused milk to a thick, velvety smooth sauce. To make the sauce, start by adding the cold milk, cornflour, and seasoning to a cold pan and stir to mix. Place the pan on 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.

It’s important to properly cook the flour and butter (roux) in traditional parsley sauce so that the sauce doesn’t taste of flour. To avoid lumps when adding the milk, start slowly, a few drops at a time, stirring it in to make a smooth paste. If the sauce is too thick, simply stir in some more milk and let it simmer. If the sauce is too thin, put a teaspoon of cornflour (cornstarch) into a bowl, add a little milk to make a slurry or paste, and then add to the sauce, stir through and allow to cook a little longer. Repeat if needed.

Dried parsley will not work in this sauce as it has very little flavor. Fresh parsley is preferred and can easily last for a week in a jar of water in the fridge. To help make it last even longer, loosely cover it with a plastic bag. This will keep the moisture in the leaves. It can also be frozen (see storage notes above).

Method 1: Using Cornstarch To Thicken Parsley Sauce

Cornstarch is a popular alternative to flour when it comes to thickening sauces, and it’s no different when it comes to parsley sauce. To use cornstarch in your parsley sauce recipe, simply combine equal parts cornstarch and cold water until smooth. Then, pour the mixture into your sauce and cook over medium heat, stirring continually until the sauce reaches your desired consistency.

One of the benefits of using cornstarch is that you only need about half the amount you would if you were using regular flour. Additionally, it’s readily available at most grocery stores and easy to use. However, if you’re trying to avoid grains, this might not be the best option for you.

If your sauce ends up too thick, you can whisk in milk a little at a time until you reach the desired consistency. On the other hand, if your sauce ends up too thin, you can whisk a small amount of flour with a little water to create a slurry. Whisk this slurry into your parsley sauce over heat and cook until thickened.

It’s important to note that dried parsley is not a good substitute for fresh parsley in this recipe. Fresh parsley is recommended as it provides the best flavor for the sauce.

Method 2: Using Potato Starch To Thicken Parsley Sauce

If you’re looking for a gluten-free alternative to flour, potato starch is a great option for thickening parsley sauce. Not only is it a natural and healthy thickener, but it also doesn’t affect the taste of the sauce.

To use potato starch to thicken your parsley sauce, start by dissolving a tablespoon or two of the starch in cold water. Mix it well until there are no lumps. Then, add the mixture to your sauce and whisk it in. Bring the sauce to a simmer while whisking until it thickens to your desired consistency.

One thing to keep in mind when using potato starch is that it thickens quickly and can become too thick if you’re not careful. Be sure to add the starch mixture slowly and whisk constantly to avoid clumping or over-thickening.

Using potato starch as a thickener is a great option for those who are gluten-free or looking for a healthier alternative to flour. It’s also an easy and effective method for achieving the perfect consistency in your parsley sauce.

Method 3: Using Arrowroot Powder To Thicken Parsley Sauce

Arrowroot powder is an excellent alternative to flour when it comes to thickening parsley sauce. It is a gluten-free, paleo-friendly option that works well for those who are looking for a healthier and more natural way to thicken their sauces. Arrowroot powder is derived from the root of the arrowroot plant, which is native to South America.

To use arrowroot powder to thicken parsley sauce, start by making a roux with butter and arrowroot powder instead of flour. Melt 1 tablespoon of butter in a saucepan over medium heat, then add 1 tablespoon of arrowroot powder and whisk until smooth. Cook the roux for 2-3 minutes, stirring constantly, until it starts to turn golden brown.

Next, slowly whisk in 1 cup of milk or cream, stirring constantly to prevent lumps from forming. Add 1/4 cup of chopped fresh parsley and continue to whisk until the sauce comes to a simmer. Reduce the heat to low and simmer for 5-10 minutes, stirring occasionally, until the sauce has thickened to your desired consistency.

Arrowroot powder thickens at a lower temperature than flour or cornstarch, so be careful not to overheat the sauce or it may become thin again. If you need to thin the sauce out again, simply add a little more milk or cream and whisk until smooth.

Arrowroot powder can also be used as a substitute for cornstarch in other sauces and gravies. It has a neutral flavor and is easy to digest, making it a great option for those with food sensitivities or allergies. Give it a try next time you’re making parsley sauce without flour!

Tips For Perfecting Your Flourless Parsley Sauce

Making a flourless parsley sauce may seem challenging, but with these tips, you can easily perfect your sauce and impress your guests.

1. Use a good quality cream cheese and heavy cream: The cream cheese and heavy cream are the base of the sauce, so it’s important to use high-quality ingredients. Make sure to use fresh cream cheese and heavy cream to ensure the best flavor.

2. Infuse the milk with parsley: Infusing the milk with parsley adds a depth of flavor to the sauce. Heat the milk with chopped parsley until just under a boil, then turn off the heat and let it infuse for at least 30 minutes.

3. Whisk in cornflour for a smooth texture: To avoid lumps in your sauce, whisk cornflour into 100ml of the parsley milk until smooth before adding it back into the rest of the milk mixture.

4. Cook on medium heat: Cook the sauce on medium heat while stirring continuously until it thickens and gently bubbles. This will ensure that your sauce is smooth and doesn’t burn.

5. Add cream at the end: Once your sauce has thickened, remove it from heat and stir in the cream until completely combined. This will give your sauce a creamy texture and enhance its flavor.

6. Season with salt, white pepper, and lemon juice: Season your sauce to taste with salt, white pepper, and lemon juice. These ingredients will add a tangy flavor to your sauce and balance out its richness.

7. Serve immediately: Parsley sauce is best served immediately after making it. If you need to leave it for longer than 15-20 minutes, cover it with buttered parchment or greaseproof paper to prevent a skin from forming.

By following these tips, you can make a delicious flourless parsley sauce that is sure to impress your guests. Whether you’re serving it with fish, ham, gammon, mashed potatoes, or boiled baby potatoes, this sauce is a versatile addition to any meal.