White Sauce with Parsley
A great sauce to go with your ham. The secret to the success of this sauce: stir, stir, stir, and stir!
Ingredients (for 4 servings)
- a knob of butter
- a tablespoon of white flour
- 300 ml milk
- half a bunch of parsley
- a pinch of salt
- pepper
- nutmeg
Please do not use dried parsley as it has the taste of newspaper. Parsley particularly doesn't like drying and tastes horrible if dried. If you don't have fresh parsley, get on your skates and buy some.
Preparation
|
Put a knob of butter into a saucepan and heat it up until the butter has melted. |
|
Now slowly add a tablespoon of flour. Whilst adding the flour, stir with a fork to mix the butter and the flour. You have to be quick here and make sure that there are no lumps forming - not a problem if you keep stirring. |
|
Keep stirring with a fork until all the flour has absorbed the butter. Continue stirring whilst heating the saucepan until the mixture is smooth and there are no lumps or white bits of flour. |
|
Now slowly add the milk whilst still stirring. Each time you add a bit of milk, wait for the sauce to come to a boil. You will feel the sauce thickening every time it reaches a boil. Slowly add milk, bring to boil, etc. until you have added all the milk. |
|
The result is a creamy, smooth and firm sauce base. |
|
Now we add a pinch of salt ... |
|
... and about 20 turns of the peppermill. Then add some freshly grated nutmeg. |
|
Add the fresh, chopped parsley to the sauce and stir. Taste the sauce and add salt / pepper / nutmeg to your taste. |
|
You can let the sauce cool down and re-heat it, so you don't have to prepare it at the same time the rest of your meal needs all the attention. Simply stir whilst re-heating. |
Best with ...
ham