Page 24 - Veggiefood Presentation

Real Parsley Sauce

Ingredients Method

350ml Milk Put the milk, parsley stalks, bay leaf,

onion and peppercorns into a pan.
Bunch of Parsley finely chopped Bring to the boil over a medium heat,
(but keep the stalks)
then remove from the heat and allow to
cool.
1 bay leaf
Slowly melt the butter in another
saucepan add the flour and stir for a few
¼ Onion thickly sliced minutes so that you cook out the raw

flour flavour.
3-5 Peppercorns
Remove from the heat.

20g Plain flour Strain the milk through a sieve to
remove the infusing ingredients and
slowly add to the milk to the flour,
40g butter
butter mix. Keep adding the milk a little
bit at a time and keep stirring until
1 teaspoon lemon juice you’ve added it all.

You should now have a thin lump-free
Salt & pepper to season
sauce

Return the pan to a low heat and stir
until thicken remove from the heat add
the parsley, lemon juice salt & pepper to
taste and mix well.