Parsley Sauce
A classic British white sauce loaded with fresh parsley, built to use a proper handful rather than the token sprig most recipes call for.
Serves: Serves 4 (makes about 2 cups)Time: 20 min
Made with Parsley
Ingredients
- 40g butter
- 40g flour
- 500ml milk
- 1/2 cup finely chopped fresh parsley (a full, packed handful)
- Pinch of nutmeg (optional)
- Salt and pepper
Method
- 1.Melt the butter in a saucepan over medium heat. Add the flour and whisk together, cooking for a minute or two until it smells slightly biscuity but hasn't browned.
- 2.Gradually whisk in the milk, a splash at a time at first, until you have a smooth sauce with no lumps.
- 3.Simmer gently for 5-8 minutes, stirring often, until the sauce has thickened enough to coat the back of a spoon.
- 4.Take off the heat and stir through the chopped parsley and nutmeg, if using. Season with salt and pepper.
Stir the parsley in right at the end, off the heat, rather than simmering it in the sauce. A few minutes of extra cooking is what turns bright green parsley a dull, tired colour and flattens its flavour.