Traditional English Parsley Sauce

Ingredients

• handful fresh parsley (about 15g)
• 25 g butter
• 25 g flour
• 250 ml milk
• salt & pepper
• 1 tsp mustard
• 1 tbsp double cream
• 2 tsp lemon juice

Instructions

1. 1

   Remove most of the stalks, and then finely chop your parsley.

2. 2

   Melt the butter in a medium saucepan over a mid to low heat. Once the butter is melted add the flour.

3. 3

   Stir the flour in, until you have a thick paste or roux. Then cook for a few minutes stirring all the time. Cook the roux thoroughly. Otherwise, the sauce may taste of flour.

4. 4

   Gradually start to add the milk, a little at a time, stirring it in well to make a smooth paste after each addition. As the paste turns to a sauce, you can add more milk each time.

5. 5

   Bring to a simmer for a few minutes so the sauce thickens. Keep stirring all the time. Make sure you scrape the sides and bottom of the pan where the sauce will thicken faster, to ensure an even consistency and avoid burning.

6. 6

   Stir in the freshly chopped parsley and season with pepper and salt to taste. If you are using mustard, lemon or cream, add these at this stage.

7. 7

   The sauce will keep warm in the pan for 15–20 minutes. If you need to leave it for longer, place a circle of buttered parchment or greaseproof paper on the top, to stop a skin forming.