Recipe: Parsley Sauce
13 March 2009
600ml Milk, warmed
40g Maple Farm Kelsale Organic Unbleached White Flour
4 tbsp Parsley, chopped
Salt and Pepper
Melt the butter in a saucepan over a low heat.
Add the flour to the butter and gently heat through for 2-3 minutes being careful not to burn.
Warm the milk in a separate pan and gradually add to the flour and butter mixture, stirring constantly to avoid any lumps.
Bring to the boil whilst still stirring and then simmer for about five minutes, stirring occasionally.
When smooth and creamy, remove from the heat, stir in the chopped parsley and season to taste.
Best served hot over fish, boiled meats and mashed potatoes.