Parsley sauce

Recipe from: 5/1/1993 12:00:00 AM

Ingredients 7
Servings 0
Time

Ingredients

  • handful of fresh parsley
  • 500
    ml
    milk
  • 40
    ml
    butter
  • 60
    ml
    flour
  • 3
    ml
    salt
  • white pepper
  • 100
    ml
    Parmesan cheese
 

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.
 

 

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