1 pint (600ml) of milk 40g (1.5oz) plain flour 40g (1.5oz) butter 4 tablespoons of parsley, chopped Salt and pepper
Dilemma! Faced with the ease of buying a pack of parsley sauce against making it I was quickly swayed by the smell of a bunch of fresh parsley. So I made it and I was very pleased I did.
Gather the ingredients and equipment you will need first. A chopping board, sharp knife and a saucepan.
Melt the butter in the saucepan over a low heat, stir in the flour and cook gently for 2 to 3 minutes. Now remove the pan from the heat and stir in the milk gradually, keep stirring to avoid getting lumps. Bring it to the boil, still stirring, then simmer for about 5 minutes giving it the odd stir. When it is smooth and creamy, remove from the heat and stir in the chopped parsley. Season to taste.
Serve hot with fish, poultry, boiled meats or vegetables.