Ingredients
Preparation
Separate the parsley leaves from the stalks, and chop the leaves (hold on to the stalks!).
Put the milk, onion, bay leaf and parsley stalks into a medium-sized saucepan, and heat until it’s just about boiling.
Turn off the heat and leave the mixture to stand for 25 minutes, then strain it through a sieve (or take the bits out with a slotted spoon). Make sure the strained milk is nearby, as you add it in later.
Melt the butter in a non-stick pan, and stir in the flour – this will turn into a paste (known as a roux).
Cook this gently over a low heat for 3-4 minutes – and don’t stop stirring!
Now add some of the strained milk, a bit (a short pour) at a time. Keep stirring as you add it in, and it’ll slowly turn into a thick sauce.
Simmer the sauce gently for 10-15 minutes.
Add the chopped parsley leaves and the lemon juice. Try a little bit (mind the heat), then add salt and pepper to season it.
Serving tip
Plate up parsley sauce with grilled fillets of white fish, new potatoes and steamed green vegetables for a simple yet elegant dinner.