Bright, zesty, and packed with flavour—this easy Sauce with Parsley and citrus is perfect for drizzling over veggies, grilled meats, or grain bowls. It’s a fresh and versatile addition to any meal!
You know me and my sauces—I mean, don’t you?! Judging by the sheer number of them on the blog already, I think it’s safe to say that my sauce obsession is just part of who I am at this point. Whether I’m dipping fries into the best-ever fry sauce, dunking wings in homemade blue cheese, or (no shame!) eating ranch dressing by the spoonful, there’s always room for a sauce of some kind on my plate. You feel me?!
So, of course, I had to create yet another sauce—this one with fresh parsley and a hint of citrus for that perfect zing. It’s vibrant, herby, and just the right amount of tangy. I’ve been drizzling it on everything from grilled chicken to roasted veggies, ’cause honestly, it just works on everything. In fact, is your piece of salmon missing a little somethin’-somethin’? This sauce with parsley will definitely bring the flavour!
Sometimes all our meals really need to go from good to great is a little bit of umph. You know, that extra kick that takes it to the next level. Maybe it’s a dash of spice or a fresh topping that brings everything together. Well, that’s in fact what this parsley-citrus sauce does—it’s the perfect finishing touch for anything you’re cooking up!
And the best part is that it comes together in just 5 minutes. No complicated ingredients or long prep times here! You can make it while your food is cooking, and it’ll be ready to go when you are.
So, whether you’re making a quick weeknight meal or serving something special, this sauce with parsley will add that perfect punch of flavour to anything it touches. Don’t say I didn’t warn ya though—once you start drizzling, you’ll be looking for excuses to use it. (Eggs? Toast? Who even are we anymore?)
INGREDIENTS YOU’LL NEED TO MAKE HOMEMADE PARSLEY SAUCE
This sauce is fresh, zippy, and ridiculously easy to whip up. It’s all about simple ingredients that come together to make something way more than the sum of its parts. We’re talkin’ bright citrus, punchy garlic, herbaceous parsley, and just enough tang to wake up anything it touches. So, here’s what you’ll need in a little bit more detail—and why each ingredient matters:
- Parsley: Well, duh! Fresh parsley is the star of the show! It brings a clean, grassy flavour that makes the sauce vibrant and fresh. Flat-leaf (Italian) parsley works best here—it blends smoother and tastes better than curly.
- Olive Oil: The good stuff that gives your sauce body and richness. It helps everything blend together and balances the acidity from the citrus and vinegar. Therefore, as always, good quality and extra virgin olive oil work best in this recipe.
- Lemon Juice: This is where the zing comes in. Lemon juice brightens the sauce and gives it that citrusy kick. Lime’s a fun alternative if you want a slightly sharper edge.
- Dijon Mustard: A sneaky little flavour booster! Dijon adds depth, a hint of heat, and helps emulsify the sauce so it’s creamy without needing mayo or dairy.
- Garlic: Because garlic makes everything better, am I right?! It adds that savory punch and brings a little attitude to the mix.
- White Vinegar: More tang, more balance. Vinegar sharpens up the sauce and rounds out the richness from the oil and mustard. You can use apple cider vinegar instead, if you prefer. White wine vinegar is a bit milder, while apple cider has a touch of natural sweetness.
- Salt and Pepper: Basic, but essential. They bring all the flavours together and make them pop. Start small—you can always add more if needed but you can’t take it away if you add too much!
- Water: Depending on how thick you like your sauce, for instance, a splash or two of water helps get it to that perfect drizzle-able consistency.
HOW TO MAKE SAUCE WITH PARSLEY (KEY TIPS)
You can find full instructions for how to make this citrus parsley sauce in the recipe card down below, but here are a few quick tips to keep in mind:
- Use fresh, vibrant parsley. Wilted or yellowing parsley = sad sauce. Therefore, go for that bright green, crisp stuff for max flavour and colour. Bonus points if you rinse and pat it dry to keep the sauce from getting watery.
- Don’t skip the dijon. It’s not just there for flair—it actually helps emulsify the sauce (aka keeps it from separating) and adds a subtle tangy depth you don’t want to miss.
- Adjust to taste. Start with the basics, then tweak! Want more zing? Add a splash more lemon. Too sharp? A tiny drizzle of honey mellows it out. This sauce with parsley is super forgiving!
- Blend it your way. For a chunkier, rustic vibe, pulse it in a food processor. For a smoother, pourable finish, go with a high-speed blender and thin with water a little at a time. You can also chop and mix everything by hand if you reeeeally want to!
- Let it rest. Give the sauce 10–15 minutes to sit after blending. This allows the flavours marry and mellow out—plus it somehow tastes even better the next day.
- Don’t be afraid to make a double batch! Seriously. Once you start spooning this over eggs, toast, roasted veggies, and grilled meats, one batch disappears fast. Save yourself the trouble and double it from the jump. It’ll keep in the fridge for about 5 days. The parsley may darken slightly, but the flavour? Still top-tier.
FREQUENTLY ASKED QUESTIONS
Give your parsley a good rinse and pat it dry—no one wants soggy herbs. Then just trim off the tough ends of the stems (the thicker bottom bits) and chop the rest. For a sauce like this, you don’t need to go crazy with a fine mince—your blender or food processor will do the heavy lifting. Just a rough chop is perfect to help it break down faster. And yes, you can absolutely use the tender stems—they’ve got tons of flavour too!
Parsley plays well with just about everything! It’s especially great with grilled meats, roasted veggies, eggs, seafood, grain bowls, and even pasta. Its fresh, slightly peppery flavour helps brighten rich or savory dishes and makes everything taste a little more alive. In addition, I even enjoy using this parsley sauce as a spread for burgers, sandwiches, or wraps!
To store homemade parsley sauce, transfer it into an airtight container and refrigerate for up to 5 days. This will help preserve the freshness of the parsley and keep the flavour intact. If you want to store it for a longer period, you can freeze the sauce in ice cube trays. Once frozen, transfer the cubes to a freezer bag and store for up to 3 months. Just note that the texture might change slightly after freezing, but the flavour will stay delicious!
MORE VIBRANT SAUCE RECIPES THAT’LL ELEVATE YOUR FAVOURITE DISHES
LOVE THIS RECIPE? PIN IT FOR LATER!
SAUCE WITH PARSLEY
Ingredients
- 1 bunch Fresh Flat-Leaf Italian Parsley Leaves (~1 to 1.5 cups, packed)
- 1 tbsp Extra Virgin Olive Oil
- 1 tbsp Lemon Juice (or lime juice for a twist!)
- 1 tsp Dijon Mustard
- 1 Clove Garlic
- 1 tbsp White Wine Vinegar (or apple cider vinegar)
- Salt and Pepper to taste
- Water as needed to thin the sauce
Instructions
- Remove the leaves from the stems and roughly chop them to make blending easier.
- In a food processor or blender, add the parsley leaves, olive oil, lemon juice, Dijon mustard, garlic, white wine vinegar, salt, and pepper.
- Process everything until the sauce is smooth and creamy. If the sauce is too thick, add a little water, a tablespoon at a time, until you reach your desired consistency.
- Taste your sauce and adjust the seasoning if needed, adding more salt, pepper, or lemon juice to your liking. Drizzle over your favorite dishes, like roasted veggies, grains, or protein.
Video
Notes
Nutrition
The links in this post are affiliate links. Thanks for supporting HipHipGourmet!
