About this recipe:This classic sauce is best served with fresh fish. Make it just before you need to use it.
50 g butter
50 g plain flour
600 ml semi-skimmed milk
2-3 heaped tablespoons chopped fresh parsley
salt and freshly ground black pepper
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Method Prep:5min › Cook:25min › Ready in:30min
Melt the butter in a small pan and stir in the flour. Cook, stirring continuously, for 1 minute, until the mixture forms a smooth ‘roux’.
Remove the pan from the heat and gradually pour in the milk, stirring or whisking constantly. Return the pan to the heat and bring to the boil, still stirring or whisking.
Reduce the heat and simmer the sauce gently for 2 minutes, stirring occasionally, until it is smooth and thick. Stir in fresh parsley and season to taste with salt and pepper.
*To make a cheese sauce, stir 50 g grated cheese (such as mature Cheddar, Gruyère or Parmesan) into the sauce just before serving. A sprinkling of cayenne pepper or nutmeg or 1 tsp mustard improves the flavour. *Alternatively, use other chopped fresh herbs such as chives or tarragon in place of parsley.