Parsley sauce: your recipies and tips.
- Thread starter Tefal
- Start date
Soldato
I usually poach the fish in milk and let that cool a bit so it can be used for the sauce. No different to any other recipe otherwise.
Knob of butter
Tablespoon of plain flour
Make a roux with them then stir in.
Milk
Chopped parsley
Salt and Pepper
Knob of butter
Tablespoon of plain flour
Make a roux with them then stir in.
Milk
Chopped parsley
Salt and Pepper
Soldato
That's basically what I do. Equal amounts of flour & butter, and mix milk in slowly to avoid lumps.
Man of Honour
Yup that's the way I do it too.
You can mess around with the amount of butter/milk to make it more or less rich/creamy. I prefer it being slightly lighter, but you can make it thick and rich - it's a lovely simple sauce though.
You can mess around with the amount of butter/milk to make it more or less rich/creamy. I prefer it being slightly lighter, but you can make it thick and rich - it's a lovely simple sauce though.