Ingredients
Equipment
Method
- Add the ¾ pint whole milk to the saucepan. Heat the milk gently until it is hot but not boiling. Rinse out the measuring jug and keep it to hand.
- While the milk is heating, chop the ½ - 1 oz fresh parsley, preferably the curly variety finely. Add the parsley to the hot milk, turn off the heat and put the lid on the pan. Leave it to infuse for 30 mins - 1 hour.
- At the end of the infusing time, pour the milk back into the measuring jug. Wipe the pan out with kitchen paper and return it to a low heat. Add the 1 ¾ oz butter to the pan.
- Once the butter is melted, add the flour to the pan. Whisk the 1 ¾ oz plain flour into the melted butter with the flat mini whisk and allow the mixture to cook very gently for about a minute to make a roux. (I've added a picture of the type of whisk that is best for this. It's a really useful tool and not expensive.)
- Now ladle in the milk and parsley mixture a little at a time, whisking the liquid into the roux each time. Once all the liquid is incorporated, you should have a smooth sauce.
- Raise the heat under the pan a little until the sauce bubbles gently, and let it simmer like this, stirring gently for a couple of minutes. While you are doing this, you can stir in 1 pinch salt if you wish.
- The sauce is now ready. If you are not eating it straight away, it keeps well in the fridge and can be reheated, but you must cover the surface of the sauce with clingfilm or damp greaseproof paper to prevent a skin from forming.
