parsley sauce
This versatile sauce can be served with chicken and fish, or you can use it as a pie filling. You can keep this in the fridge for a couple of days or frozen for around a month.
- Prep:10 mins
- Cook:10 mins
- Easy
- Serves: 3
Ingredients
parsley sauce Method
Step: 1 Liquefy the butter in the pan over medium-low heat, and then stir in the flour. Cook, and keep stirring, for around 1-2 mins till a paste forms.
Step: 2 Little by little spill in the milk, keep stirring till all the milk has been combined and the sauce can coat the back of the spoon. If you see the sauce lumpy, whisk for some minutes more, or strain it through a sieve and put it back into the pan. Give a gentle boil and bubble for 1 min. Take it off from the heat and mix through the parsley. Now add the lemon juice and mustard to taste, if you like. Season well with salt and a fresh grind of the black pepper. (When cool, can be kept chilled for up to 3 days and frozen for around a month, reheat over low heat).
