🥣 White Parsley Sauce Recipe
Ingredients (serves 4):
- 25g unsalted butter
- 25g plain flour
- 300ml whole milk (warm)
- 1 bay leaf (optional, for infusion)
- 1 small bunch fresh flat-leaf parsley, finely chopped
- Salt and white pepper, to taste
- A splash of lemon juice (optional, to brighten the flavour)
Method:
- Make a roux: In a small saucepan, melt the butter over medium heat. Stir in the flour and cook for 1–2 minutes, stirring constantly, to form a smooth paste (this cooks out the raw flour taste).
- Add the milk gradually: Remove the pan from the heat and slowly whisk in the warm milk a little at a time, ensuring no lumps form. Return to the heat and stir continuously until the sauce thickens and becomes smooth.
- Infuse (optional): Add the bay leaf and simmer gently for 5 minutes, stirring occasionally. Remove the bay leaf before proceeding.
- Add parsley and season: Stir in the chopped parsley. Season with salt and white pepper to taste. Add a small squeeze of lemon juice if desired.
- Serve warm: Pour over your cooked pollock and salmon, or serve on the side.