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Ingredients
- 15 fl oz (425 ml) milk
- a few parsley stalks
- 4 heaped tablespoons finely chopped fresh parsley
- 1 bay leaf
- 1 slice onion, ¼ inch (5 mm) thick
- 1 blade of mace
- 10 whole black peppercorns
- ¾ oz (20 g) plain flour
- 1 ½ oz (40 g) butter
- 1 tablespoon single cream
- 1 teaspoon lemon juice
- salt and freshly milled black pepper
Preparation
Step 1
Place the milk and the next five ingredients in a small pan, bring everything slowly up to simmering point, then pour the mixture into a bowl and leave aside to get completely cold.
When you're ready to make the sauce, strain the milk back into the pan, discard the flavourings, then add the flour and butter and bring everything gradually up to simmering point, whisking continuously with a balloon whisk until the sauce has thickened and is smooth and glossy. Then turn the heat down to its lowest possible setting and let the sauce cook gently for 5 minutes, stirring from time to time.
To serve the sauce, add the chopped parsley, cream and lemon juice, taste and season, then serve in a warm jug.