Parsley Sauce
By: Anonymous
Published: Saturday, February 13, 2010 - 1:05am

Ingredients




425 mls milk
1 few parsley stalks
1 bay leaf
1 slc onion 5mm thick
1 blade of mace or a pinch of powdered mace (optional)
10 whls black peppercorns
20 grams plain flour
40 grams butter
4 heaped tablespoons finely chopped parsley 1 tablespoon 1 teaspoon lemon juice
1 salt and freshly milled black pepper

Preparation

1 Place the milk and the next five ingredients in a small pan bring everything slowly up to simmering point then pour the mixture into a bowl and leave aside to get completely cold. When youre ready to make the sauce strain the milk back into the pan discard the flavourings then add the flour and butter and bring everything gradually up to simmering point whisking continuously with a balloon whisk until the sauce has thickened and is smooth and glossy. 2 Then turn the heat down to its lowest possible setting and let the sauce cook gently for 5 minutes stirring from time to time. To serve the sauce add the parsley cream and lemon juice taste and season then serve in a warm jug. 3 Yes its old fashioned nursery food but I sometimes think that things like this need a revival. I love it with baked cod cutlets and creamy mashed potatoes and its also excellent with gammon. Here though Ive included my favourite recipe for Salmon Fishcakes specially for the parsley sauce. 4 Makes about 425ml