A great sauce for bacon, boiled or steamed fish, and vegetables.
1 1/4 cup (1/2 pint) 300 ml white sauce
2 level tablespoons parsley
for the basic white sauce
3 tbsp (1 1/2 oz) 40 g butter
1/3 cup (1 1/2 oz) 40 g flour
2 3/4 cups (21 fl oz) 600 ml milk
salt and freshly ground black pepper
1. Finely chop the parsley and add to the sauce, just before serving.
to make the white sauce
1. Melt the butter in a saucepan, add the flour and cook for 1 minute stirring.
2. Gradually blend in the milk and bring to the boil, stirring until thickened.
3. Cook for 1 - 2 minutes. Season to taste.
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