Parsley Sauce Recipe

In a small pan, combine the 425 mls milk with the parsley stalks, bay leaf, 5mm slice of onion, a pinch of powdered mace, and 10 whole peppercorns. Slowly bring the mixture up to a simmer, then pour it into a bowl and set aside to cool completely.

Once the infused milk is completely cold, strain it back into the pan, discarding the aromatics. Add the 20 grams flour and 40 grams butter to the cold milk. Gradually bring the mixture up to a simmer, whisking continuously with a balloon whisk, until the sauce has thickened and is smooth and glossy.

Once the sauce is thick, turn the heat down to its lowest possible setting and let it cook gently for 5 minutes, stirring occasionally.

To serve, stir in the 4 tablespoons fresh parsley and 1 tablespoon 1 teaspoon lemon juice. Taste and season with salt and freshly milled pepper as needed, then serve the sauce in a warm jug.