10g Butter
10g Flour
100ml Milk
1tbls washed parsley
salt and pepper
Melt the butter in a pan gently and add flour to make a paste.
Allow to cook - but do not let it burn or 'colour'.
Add the milk gradually and simmer gently. Milk should be preheated (but not scalded) otherwise it tends to form lumps.
Add the Parsley just before you serve. To avoid the sauce being green - wash the chopped parsley wrapped in a tea towel under water. Screw squeeze dry.
Season to tase and serve. Cover to avoid forming a skin.
Goes well with poached fish or chicken. You can add spices to taste but make sure you add the spices when melting butter to allow them to cook.
Special Note: Local parsley imparts a slightly citrus taste which makes this sauce perfect for local fish or chicken.
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