Parsley-Mustard Sauce

Name: Parsley-Mustard Sauce
Prep time: 10 min
Total time: 10 min
Yield: about ¾ cup (160 ml)
Cuisine: French Classic
Ingredients: ½ cup (120 ml) Water; 8 Tbsp fresh parsley (120 ml) Parsley; 1 Tbsp Dijon mustard (15 ml) Dijon Mustard

Independent adaptation of a publicly published Michel Roux Jr recipe. Not affiliated with, sponsored by, or endorsed by Michel Roux Jr.

FINISHING SAUCE · ROAST COD & LEEK MASH

In the published recipe, this is the finishing sauce for roast Norwegian cod with leek mash.

Michel Roux Jr's parsley-mustard sauce for roast cod.

On the jar

PARSLEYMUSTA

Method: blend
Yield: about ¾ cup
Ingredients: 3

Blender sauce. Cook from the recipe

Ratio

Water 120 mlParsley 120 mlDijon Mustard 15 ml

Ingredients

Water½ cup (120 ml)
Parsley8 Tbsp fresh parsley (120 ml)
Dijon Mustard1 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.

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Companion jar

Parsley-Mustard Sauce 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:

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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.

Adapted from a Michel Roux Jr recipe (Michel Roux Jr / Seafood from Norway (roast cod leek mash…)).

FAQ

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?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

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.

Companion jar