Parsley Sauce
Easy to make versatile sauce, great with fish.
Ingredients
- 50 g butter
- 40 g plain flour
- 500 ml milk
- 1 bunch parsley small, finely chopped
- ½-1 lemon juiced, optional
- ½-1 tsp English mustard optional
Instructions
- Melt the butter in a pan over a medium-low heat, then stir in the flour. Cook, stirring, for 1-2 mins until a paste forms.
- Gradually pour in the milk, stirring continuously until all the milk has been incorporated and the sauce coats the back of a spoon. If the sauce is lumpy, whisk for a few minutes more, or strain through a sieve and return to the pan. Bring to a simmer and bubble for 1 min.
- Remove from the heat and stir through the parsley. Add the lemon juice and mustard to taste, if using. Season well with salt and freshly ground black pepper.
- Once cool, will keep chilled for up to three days or frozen for a month. Defrost overnight in the fridge and reheat over a low heat.
Nutrition
Calories: 438kcalCarbohydrates: 34gProtein: 12gFat: 29gSaturated Fat: 18gFiber: 3gSugar: 14g
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