Parsley Sauce

[Stocks and Sauces]

290ml/½ pint creamy milk

1 slice of onion

a good handful of fresh parsley

4 black peppercorns

a bay leaf

20g/¾oz butter

20g/¾oz plain flour

salt and freshly ground black pepper

1. Put the milk, onion, parsley stalks (but not the leaves), peppercorns and bay leaf into a saucepan and slowly bring to simmering point.

2. Remove from the heat and leave for the flavour to infuse for about 10 minutes.

3. Melt the butter in a pan, stir in the flour and cook, stirring for 1 minute.

4. Remove from heat. Strain the milk and mix well.

5. Return the sauce to the heat and stir until boiling, then simmer for 2-3 minutes. Season to taste with salt and pepper.

6. Chop the parsley leave very finely and stir into the sauce. Serve immediately.