Parsley SauceIf you're wondering how to make parsley sauce, then you need to start with a basic recipe. You can use fresh parsley, frozen or dried. Four tablespoons fresh chopped parsley, 1 tablespoon of dried or 2 tablespoons of frozen. White sauce is the basis of many different sauces, once you've mastered it, you have multiple choices. It's not hard and a lot of people make a 'big thing' out of it. The secrets are to make sure you get the lumps out of the initial butter and flour mix, cook it for a couple of minutes and use a balloon whisk to incorporate the milk thoroughly into the butter and flour. If you make sure you have no lumps at each stage, then you will have a perfect sauce. Leave out the parsley and melt 6 oz (150g) grated hard cheese and pour over cooked cauliflower for cauliflower cheese, add a large chopped and softened onion to the cooked sauce - the limit is your imagination.
Parsley Sauce Recipe
1 ½ oz (40g) butter Melt the butter in a heavy pan. Remove from the heat and stir in the flour – get all the lumps out by pressing with a wooden spoon. Cook over a low heat, stirring constantly for about 2 minutes. Remove the pan from the heat and gradually add the milk. Pour a little at a time and whisk with a balloon whisk so that the mixture gradually gets runnier. Season with salt and pepper. Return the pan to the heat and stir constantly whilst the sauce thickens. Cook for about 10 minutes and keep stirring. Add the parsley after about 8 minutes, stirring well to mix through.
For an explanation of gardening terms that you might not understand, please check out the Growers Dictionary section.
|
