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(1 vote, average: 5.00 out of 5)
Written by Administrator   
Tuesday, 06 January 2009 12:35

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


  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.

Tags: parsley  sauce  roux  

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Parsley Sauce
Tuesday, 06 January 2009

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