Taking the butter & flour mix off the heat and adding just a dash of milk to start off with will stop the sauce going lumpy.
- 425ml full fat milk
- Bunch of flat leaf parsley finely chopped (but keep the stalks)
- 1 bay leaf
- 1/4 onion, thickly sliced
- 5 peppercorns
- Pinch of nutmeg
- 20g plain flour
- 40g butter
- Squeeze of lemon juice
- Salt and pepper to season
- Put the milk, parsley stalks, bay leaf, onion, peppercorns and nutmeg in a heavy-bottomed pan.
- Bring to the boil over a medium heat, then remove from the heat and allow to go cold. This will help to infuse the milk before making the sauce.
- Slowly melt the butter in another saucepan. Add the flour and stir continuously for a minute so that you cook out the raw flour flavour. Remove from the heat.
- Strain the milk through a sieve to remove the infusing ingredients and slowly add the milk to the butter and flour mixture. Keep combining a little more milk every few seconds until you've added it all. You should now have a thin, lump-free sauce.
- Return the pan to the heat and stir the sauce until it starts to thicken. This will take about 5 minutes.
- Once it's thick, remove from the heat. Add the chopped parsley, lemon juice, salt and pepper.
- Serve your parsley sauce with salty roast gammon and new potatoes, crispy fishcakes or grilled white fish.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.