Parsley sauce

Name: Parsley sauce
Yield: 0 serving
Cuisine: Accompaniment
Ingredients: fresh parsley handful; 500.00 ml milk; 40.00 ml butter; 60.00 ml flour; 3.00 ml salt; white pepper; 100.00 ml parmesan cheese

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By Food24 November 03 2009

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Ingredients (7)

	fresh parsley — handful
500.00 ml	milk
40.00 ml	butter
60.00 ml	flour
3.00 ml	salt
	white pepper
100.00 ml	parmesan cheese

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Method:

Remove leaves from the parsley, chop and set aside.
Place stalks in a saucepan with the milk. Bring to the boil, cover and leave to infuse for 10 minutes.
In a separate saucepan, melt the butter. Whisk in the flour and cook until foaming, about 1 minute.
Remove the pan from the heat and leave to cool slightly.
Strain in the hot milk, whisking constantly.
Return the sauce to the heat and bring back to the boil, stirring constantly.
Add chopped parsley, seasoning and Parmesan cheese and simmer for a further 2 minutes.