On the jar: Lemonhall Parsley–mustard
blend · herb sauce
★ STARRED KITCHENPrep 10 minLemonhall Parsley-Mustard
Independent adaptation of a publicly published Michel Roux Jr recipe. Not affiliated with, sponsored by, or endorsed by Michel Roux Jr.
From a starred kitchen.
Ratio
Ingredients
- Water — 120 ml leek cooking water
- Parsley — 8 Tbsp fresh parsley (120 ml)
- Dijon Mustard — 1 Tbsp Dijon mustard (15 ml)
Method
- This sauce needs a blender — the jar is for storing it, not making it.
- Combine measured ingredients and blend until smooth.
- Taste and adjust salt and acid.
Companion jar
Lemonhall Parsley–mustard wants a blender — make it from this page.
The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:
3 kitchens · 6 stars · 4 national awards
- Pacific Vierge★★★ KITCHEN
- Modena Vierge★★★ KITCHEN
- Coastal RavigoteNATIONAL AWARD WINNER
- Midtown Buttermilk★★★ KITCHEN
First run is small.
Leave an email and we’ll hold a jar with its companions on it.
Provenance
Classic French chef who led Michelin-starred Le Gavroche in London for decades before its 2024 closure. Second-generation Roux family cook trained in haute cuisine technique.
Originally published as Parsley–Mustard Sauce.
More from this kitchenFAQ
Can this go in a shake jar?
No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces — its companion jar is below.
What do the quantities mean?
Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.
Where did this recipe come from?
Adapted from Michel Roux Jr / Seafood from Norway (roast cod leek mash…) (published as “Parsley–Mustard Sauce”). Full citation lives in Provenance.