Update my dinner status, I'm making this tonight.
Servings: 1 servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
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 - dont 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 thats 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.
