Parsley Sauce

Friday, April 30, 2010

This parsley sauce recipe is an ideal accompaniment for steamed fish or perfect with gammon or grilled bacon. The light creamy sauce also works great served with mashed potato or as a dip for vegetables.

When making sauces, many people worry about lumps forming. I find that warming the milk first, then adding the other ingredients eliminates lumps every time. 
The recipe will give 2 generous portions.

• ¾ of a pint of low fat milk
• 25g low fat butter spread
• 25g plain flour
• 1 vegetable stock cube. Crumbled
• a small bunch of fresh parsley. Washed, larger stalks removed and finely chopped.
• a little salt and a twist of black pepper.

  1. Heat a small pot over a medium to high heat and add the milk.
  2. Allow the milk to warm, but not boil, for a minute or so, then add the flour and butter and whisk in.
  3. Allow the sauce to bubble away and bring it to the boil, then reduce the heat and allow to simmer for 3-5 minutes, partially covered with a lid or plate. If the sauce is looking a little thick, you can add a splash of milk or boiling water if needed.
  4. Crumble in the stock cube and chopped parsley and stir in. Taste and adjust the seasoning with pepper and a little salt if needed and serve.


Anonymous said...

I made this sauce tonight. it was very easy o make and very tasty to eat. thanks

Supper Satisfaction said...

Thanks for the feedback and glad you enjoyed it! Cheers Darren

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