Parsely Sauce recipe

Ingredients & Quantities

• 20g of Plain Flour
• 20g of Margarine
• 240ml of Water
• 30g of Dried Milk
• Seasoning to taste
• 20g of Freshly Chopped Parsley

Method

1. Make a Roux with the margarine and flour and cool in a fridge.
2. Reconstitute the dried milk with the water.
3. Heat the milk in a double (or standard) saucepan.
4. When hot, mix in the roux until smooth.
5. Cover and stand for 15 minutes and then add the chopped parsley.
6. Season well.