Alison Lambert -taste of my life

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PARSLEY SAUCE



25g unsalted butter


15g flour


550ml full-fat milk


25g fresh parsley, stalks removed and chopped



Method

Melt butter in a heavy-based pan and sprinkle over the flour. Stir continuously with a wooden spoon to mix, then cook until the mixture smells nutty.



Gradually pour in the milk, stirring all the time, to make a smooth sauce. Add 290ml of the ham poaching liquid or simply loosen with a water or add more milk, leave to simmer for 12 minutes. Season well with cracked pepper and a little salt, add the parsley and stir to combine.