When preparing a traditional British meal, few combinations are as comforting and satisfying as gammon paired with a creamy parsley sauce. The subtle saltiness of the gammon contrasts beautifully with the freshness of parsley and the velvety texture of a well-made white sauce. This classic side has stood the test of time and is still a favorite accompaniment for both casual family dinners and festive occasions. Whether served with boiled potatoes and seasonal vegetables or as part of a hearty Sunday roast, parsley sauce enhances gammon in the most delightful way.
What Is Parsley Sauce?
Parsley sauce is a white, creamy sauce flavored with chopped fresh parsley. It is essentially a béchamel or white sauce base made from butter, flour, and milk, with parsley added at the end for a touch of freshness. The taste is mild but flavorful, making it an ideal pairing for the salty and robust flavors of gammon or ham.
This sauce is rooted in traditional British cuisine and has long been a staple on dining tables, especially when serving cured meats or fish. Though simple, its balanced texture and herbal brightness give it a timeless charm.
Why Parsley Sauce Pairs Well with Gammon
Gammon is a type of cured pork that is typically boiled, baked, or roasted. Its flavor is savory and salty, which can sometimes be intense if not paired with the right side dish. That’s where parsley sauce comes in. The smooth and mildly seasoned sauce mellows out the saltiness of the meat, adding creaminess and herbaceous notes that elevate the overall dish.
Flavor Balance
The main reason parsley sauce works so well with gammon is balance. The sauce doesn’t overpower the gammon but rather complements its bold profile. It acts like a bridge between the gammon and the rest of the plate whether you include potatoes, peas, or other vegetables.
Texture Contrast
Gammon, depending on how it’s cooked, can be firm or even slightly chewy. The creamy parsley sauce adds a soft, smooth texture that balances each bite and brings moisture to the dish. This combination makes every mouthful rich and layered.
How to Make Parsley Sauce for Gammon
Making parsley sauce at home is straightforward, requiring just a handful of ingredients that are easy to find. The key is to take your time when making the roux and to use fresh parsley for the best flavor.
Ingredients
- 2 tablespoons butter
- 2 tablespoons plain flour
- 2 cups (500 ml) milk (preferably whole milk)
- Salt and white pepper to taste
- 1/4 teaspoon nutmeg (optional)
- 1/2 cup chopped fresh parsley (flat-leaf or curly)
Instructions
- In a medium saucepan, melt the butter over low to medium heat.
- Once the butter has melted, stir in the flour to make a roux. Cook for about 1 to 2 minutes, stirring continuously. The mixture should bubble gently but not brown.
- Gradually add the milk a little at a time, stirring constantly to avoid lumps. Increase the heat slightly to bring the sauce to a simmer.
- Continue to stir until the sauce thickens. This usually takes about 5 to 7 minutes.
- Once the sauce has reached your desired consistency, season with salt, white pepper, and a touch of nutmeg if desired.
- Stir in the freshly chopped parsley. Remove from heat and serve warm over sliced gammon.
Tips for the Perfect Parsley Sauce
While the recipe is simple, a few tips can help you achieve a flawless parsley sauce for your gammon dish:
- Use fresh parsley: Dried parsley will not give you the same vibrant flavor or color.
- Warm the milk: Using warm milk helps prevent the sauce from becoming lumpy and speeds up the thickening process.
- Strain the sauce: For a silky smooth texture, you can strain the sauce before adding the parsley.
- Don’t rush the roux: Cooking the butter and flour mixture properly ensures a stable base for the sauce without a raw flour taste.
Variations and Enhancements
If you’re feeling adventurous or want to tailor the parsley sauce to specific preferences, consider these variations:
Adding Mustard
A teaspoon of Dijon or English mustard adds a sharp tang that enhances the richness of the gammon and adds a new dimension to the parsley sauce.
Creamy Version
Substitute part of the milk with double cream or add a splash of cream at the end for a more luxurious version of the sauce.
Garlic Infusion
Infuse the milk with a crushed garlic clove by simmering them together before making the sauce. This adds a subtle background flavor without overpowering the parsley.
Serving Suggestions with Gammon and Parsley Sauce
To create a balanced meal, pair gammon and parsley sauce with complementary sides. Here are a few popular options:
- Boiled or mashed potatoes: A starchy side that absorbs the sauce beautifully.
- Steamed vegetables: Carrots, green beans, and peas add color and a healthy crunch.
- Roasted root vegetables: Parsnips and turnips work well for a wintery feel.
- Yorkshire puddings: While not traditional, they make a tasty and fun addition.
Storage and Reheating
Parsley sauce can be stored in the fridge in an airtight container for up to 3 days. To reheat, warm it gently over low heat while stirring. Add a splash of milk to loosen the texture if it has thickened too much.
It’s best not to freeze parsley sauce, as the texture can become grainy after defrosting due to the milk base separating.
Why Homemade Parsley Sauce Is Worth It
While ready-made versions of parsley sauce are available in supermarkets, making your own is not only easy but also much tastier. The freshness of homemade sauce, especially with vibrant green parsley, far surpasses any jarred version. You also have full control over the thickness, seasoning, and ingredients used, making it easier to adapt for dietary preferences or health concerns.
Parsley sauce is a classic and beloved companion to gammon. Its smooth texture and fresh herbal flavor complement the salty richness of cured pork perfectly. Whether you’re making a traditional Sunday roast or preparing a midweek meal, learning how to make parsley sauce from scratch is a rewarding and useful kitchen skill. Simple, flavorful, and versatile, this sauce remains a staple in British kitchens and deserves a permanent place on your dinner table whenever gammon is on the menu.