Sauces, conserves & preserves
Parsley sauce
This an old-fashioned, nursery food kind of sauce. Creamy and herby, it goes with a dinner of gammon and peas; or with baked cod and fondant potatoes; or with fish cakes and broad beans.
Ingredients
- 450ml milk
- 50ml double cream
- parsley stalks
- ½ onion, peeled
- 1 bay leaf
- 1 blade mace
- 6 peppercorns
- 40g plain flour
- 40g butter
- 8 tbsp fresh parsley, finely chopped
- lemon juice
- salt and pepper
Method
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Step 1
Put the milk and cream in a pan and heat together with the parsley stalks, onion, bay leaf, mace and peppercorns until it reaches boiling point.
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Step 2
Remove from the heat, cover and leave to cool and let the milk get infused with all the flavours. Strain the infused milk through a sieve, discarding the spices, onion etc.
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Step 3
Melt the butter in a saucepan together with the flour, stirring together with a wooden spoon. Once it's foaming, whisk in the cooled milk and continue to whisk until the sauce has begun to bubble and is thickened.
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Step 4
Remove from heat and add the chopped parsley before seasoning with salt, pepper and some lemon juice to taste.
