parsley sauce

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Cooking receipe to make parsley sauce under category General Recipes. You may find some video clips related to this receipe below.

parsley sauce

450ml milk or half milk and half fish stock

1 onion peeled

1 large bunch of parsley stalks removed and kept the leaves finely chopped

50g butter

30g flour

2 tbsps double cream

Bring the milk almost to the boil with the onion a few lightly crushed peppercorns and a few of the parsley stalks.

Turn off the heat and leave it to infuse for 20 minutes or so.

This is not essential but your sauce will end up with more flavour if you do.

Melt the butter in a thickbottomed saucepan.

Mix in the flour and cook over a gentle heat stirring until it starts to smell nutty and warm. Take care not to let it burn or go beyond a pale biscuit colour.

Strain the milk through a sieve into the flourandbutter paste then stir with a wooden spoon or a whisk until it is smooth.

Add the stock (if using).

Bring the sauce almost to the boil again add the chopped parsley then turn down to a low heat so that the sauce cooks slowly barely bubbling for a good 20 minutes.

Stir from time to time to reduce the chances of the sauce burning.

Taste season add the cream and serve.

Serves 4

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