Parsley sauce

Parsley sauce
Makes: 500 gr
Prep time:
Cook time:
Total time:
  • 30 gr butter
  • 30 gr white flour
  • 500 gr cold milk
  • 1 bay leaf
  • ½ lemon
  • ½ tspn nut meg
  • 31 gr fresh parsley
  1. Melt the butter in a pan.
  2. Add all the flour at once and stir together to form a roux.
  3. Cook on a low heat for a couple of minutes.
  4. Add some milk to the roux and stir until smooth. Continue adding the milk until you have a smooth sauce.
  5. Return to the boil, add the bay leaf and cook for a couple of minutes to cook out the flour.
  6. Season to taste with salt, pepper, lemon juice and nutmeg. Remove the bay leaf.
  7. If need be, pass the sauce through a sieve.
  8. Chop the fresh parsley and stir in the sauce. Serve straight away.
Stuff to know
Make sure the milk you add to the roux is cold. The sauce will thicken when it comes to the boil again. If you start with cold milk, you have some time to stir the sauce until smooth.
Cook the sauce on a low heat until the flour is cooked. Taste to check.
Add the milk gradually to avoid lumps.
Only add the parsley right before serving or it will turn brown.
This sauce goes well with poached fish.