/ Recipe: Milk sauce with parsley

Recipe: Milk sauce with parsley

  • Fresh parsley - 13 st. Spoons
  • Butter - 1 1/2 Art. Spoons
  • Flour - 2 1/4 Art. Spoons
  • Salt - 1/4 teaspoons
  • Ground black pepper - 1/8 teaspoons
  • Grated Nutmeg - 1/4 Teaspoon
  • Milk - 300 milliliters

1. Put the butter in a saucepan and heat until the oil has melted. 2. Gradually add flour. Stir with a fork to mix butter and flour. You must act quickly so that no lumps form in the mixture. Stir until all the flour has absorbed the oil. Continue stirring until the mixture becomes homogeneous, and there will be no lumps or white flour pieces. 3. Now, gradually add the milk, continuing to stir. Every time you add a little milk, wait until the sauce comes to a boil. The sauce with each addition of milk should become thick and creamy. 4. Add a pinch of salt, black pepper and grated nutmeg. 5. Add the finely chopped parsley into the sauce and mix. You can add additional seasonings to the sauce in taste. Cool the sauce and serve. Store the sauce in the fridge and heat, stirring, before serving.

Servings: 4

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