600ml Milk
40g Butter
40g Plain Flour
4 Tablespoons Chopped Fresh Parsley
Salt and White Pepper (black will do freshly milled)
Equipment
2 Small Pans
1 Wooden Spoon
1 SHARP Knife
1 Chopping Board
The Good Bit
- Heat your milk in one pan then cover and set aside for a while whilst you do the next stages.
- Heat the butter in the other pan until it just begins to melt (don't allow to burn or colour) now add in the flour and stir with the wooden spoon until you have a smooth mixture, remove from the heat and add the warm milk, stirring all the time.
- Place the sauce back on the heat and bring to the boil, then reduce the heat and simmer for 5 minutes stirring occasionally. Just before serving add the chopped parsley and season then stir well. (do not re heat or try to cook the parsley otherwise you'll loose it's delicate flavour) Serve with white fish or broad beans and chicken!
