Parsley Sauce

60g butter

50g plain flour

300ml milk

200ml vegetable, chicken or fish stock

1 bay leaf

2 shallots finely sliced

2 garlic cloves sliced

30g butter

120ml white wine

40g flat leaf parsley

Lemon juice

Salt

Parsley garlic oil

1. Melt the butter and add the flour form the roux then cook it out for 2-3 mins before adding the milk in stages then the same with the stock. Add the bay leaf and leave on a low heat.

2. Melt butter in a separate pan add the shallots, garlic with a pinch of salt. Cook with no colour just until translucent then add the white wine and cook that out.

3. Add the parsley to a blend with the shallot mix, bechamel mix (remove the bay) and blend really well. Remember to make sure steam can escape while blending so pressure doesn’t build.

4. Strain the sauce through a fine sieve season to taste with salt and lemon, just before serving split with the oil

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