- Yield : 2 cups
- Prep Time : 10m
- Cook Time : 10m
- Ready In : 25m
A simple parsley sauce to use as a side dish in a meat feast – classic to use for a Christmas turkey / roasted ham leg feast.
- 400ml milk
- 1 onion, halved, each half studded with 2 cloves and 1 bay leaf
- 50g butter
- 1 tablespoon plain flour
- 1 tea spoon of sugar
- 50ml double cream
- squeeze lemon juice
- small bunch fresh flat leaf parsley, finely chopped
- Salt and freshly ground black pepper
Pour the milk into a saucepan and add the clove-studded onion halves. Heat until just simmering, then turn off the heat and leave to infuse for a few minutes.
In a separate saucepan, heat the butter until melted, then whisk in the flour until well combined and cook for 30 seconds. Whisk in the infused milk a little at a time, waiting until the sauce thickens before adding each new batch of milk - you should end up with a smooth sauce the consistency of double cream. Stir in the double cream and then cook for further 1-2 minutes. Season with lemon juice, to taste, and salt and freshly ground black pepper, then remove the pan from the heat and stir in the chopped parsley.
Pour the parsley sauce into a jug to serve alongside your meat feast. Dress with parsley leaves.
Rick Stein’s Spain
1. The recipe recommends boiling and then skinning the tomatoes. You may as well chop them up raw and use them as it is.
2.The Red pepper brings about a more robust color to the sauce. However it will ,make the sauce sweeter. Again, this is an optional ingredient.