Parsley sauce

A must-have with fish (though obviously not cod!) Some of the shop-bought ones have ‘spices’ on the label, or have soya in, or are full of E-numbers, and of course for those people who are dairy-intolerant the commercial ones are impossible. But I made this to go Pollock and it was delicious!

All measurements are approximate – makes 2 – 3 portions

1 – 2 heaped teaspoons plain flour
2 – 3 heaped teaspoons butter
250 – 400ml milk (I used dairy but I imagine unsweetened oat or rice milk would be okay – use a quantity to give you the consistency of sauce you prefer, either pour-able or spoon-able)
a handful of fresh parsley
salt and pepper

1) Put flour and butter in a small pan and mix over a low heat until the butter all melts and the flour mixes in with it.

2) add the milk a tiny drop at a time, mixing well between each addition. The sauce will at first look a little like cake or batter mix, and will get more sauce-like after each addition. Stop when you reach your desired thickness.

3) wash and finely chop the parsley and stir in to the sauce. Add salt and pepper to taste and simmer for no more than a minute.

4) serve with fish (pollock, haddock or plaice all work well). It also goes very nicely with chips!

Alternatives – try using different herbs to go with different meals, or just use plenty of black pepper and a drop of gravy browning to make a pepper sauce to go with steak.

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About Tiger

dreamer. writer. thinker. sometimes all three at once.
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