INGREDIENTS

INSTRUCTIONS

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1 Place the milk in a small saucepan and add the parsley stalks, bay
leaf, mace (if using), peppercorns and onion. Place on a low heat and
very slowly simmer, which will take about five minutes. Remove the
saucepan from the heat and strain the milk into a jug, discarding the
flavourings.
2 This can be done ahead of time, but when you want to make the
sauce, use the same washed pan on a gentle heat.
3 Begin by melting the butter gently - don't overheat or let it go
brown, as this will affect the colour and flavour of the sauce.
4 As soon as the butter melts, add the flour and, on a medium heat and
using a small pointed wooden spoon, stir quite vigorously to make a
smooth glossy paste. Begin adding the infused milk a little at a time
~ about 1fl oz/25ml first - and stir again vigorously.
5 When this milk is incorporated, add the next amount and continue
incorporating each bit of liquid before you add the next. When about
half the milk is in, switch to a balloon whisk and start adding large
amounts of milk, but always whisking briskly. You should have a
smooth, glossy, creamy sauce.
6 Turn the heat down to its lowest setting and let the sauce cook for
five minutes, whisking from time to time.
7 While that's happening, taste and season with salt and freshly
milled black pepper. If you want to keep the sauce warm, pour it into
a warmed jug and cover the surface with clingfilm to stop a skin
forming. Place the jug in a pan of barely simmering water.
Converted by MC_Buster.
Per serving: 630 Calories (kcal); 50g Total Fat; (70% calories from
fat); 17g Protein; 31g Carbohydrate; 155mg Cholesterol; 579mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0
Fruit; 9
1/2    Fat; 0 Other Carbohydrates
Recipe by: Deliah
Converted by MM_Buster v2.0n.

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