Parsley sauce is one of our all time favourite sauces and here's how to make it in a way that's quick and easy and super tasty.
For a great tasting béchamel sauce make a roux, by mixing together 15g of melted Flora Buttery and 15g of plain flour in a medium sized heavy based saucepan on very low heat to form the paste. Stir for 2-3 minutes on very low heat to help cook out the floury taste. Gradually add some gently warmed milk a little at a time, whisking really well until half of the milk has been stirred in. The remaining milk can be added more quickly.
Alternatively, for an easy lump free sauce why not use the all in one method: Simply place the Flora, flour and milk in a saucepan and bring slowly to a gentle simmer, whisking constantly until the sauce has thickened and becomes smooth and glossy.
Once the sauce is made (by either method), add one Knorr Fish Stock Pot or one Knorr Vegetable Stock Pot and around 2 tablespoons of some freshly chopped parsley and stir constantly until the sauce thickens and becomes glossy and smooth.
To finish, add a dash of Elmlea Double. This simple, tasty sauce is perfect when poured over freshly cooked cod, haddock or gammon.
As a great tip, be sure to only chop the parsley at the very last moment, this will prevent it from drying out and losing some of it’s great flavour.