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Parsley Sauce

This parsley sauce starts with a white roue - the classic method of making a white sauce.


You will need:-

  • 1 T /1 oz (25g) butter
  • 1 T/1 oz (25g) plain flour
  • 1 Cup/1/2 pint (300 ml) milk
  • handful parsley
  • salt and pepper to taste


I like to use fresh parsley - about a handful.

If you haven't got fresh, then use a tablespoon of dried or a couple of tablespoons of frozen.

Chop the parsley finely.

I use this chopper and block - it's double bladed and with a few strokes you've got finely chopped parsley.

You need an ounce of plain flour - use a good quality flour as it tends to be less lumpy.

You can sift it if you prefer, but i tend not to - you'll see on step 2 how I deal with it.

An ounce of butter or whatever type of spread you use.

Butter has a little more flavor I think.

It is easy to make a larger quantity of sauce - just double up or treble etc.

Part 2 of How to Make Parsley Sauce

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