Ingredients

• 1 x Cup flat leaf parsley - coarsley chopped and pressed

• 2 x Tablespoons plain flour

• 30g x Butter

• 1 x Cup milk

• 1 x Teaspoon English Mustard - optional

• 1 x Teaspoon dried rosemary

• 2 x Grinds of black pepper

• Pinch of nutmeg

• Salt optional to your taste and diet

Preparation

Add the butter to a medium size saucepan and melt the butter without browning.

Then stir in the rosemery, flour and mustard (if using) and stir to give a thick roux. Take care not to burn.

Next whisk in the milk, bring to the boil then reduce the heat and simmer for 5 minutes, stirring to making sure there are no lumps. If you feel the sauce is too thick add a little more milk to get your preferred consistancy.

Now stir in the parsley and add the black pepper and if using, salt. You are now ready to serve.

Important: Make sure that when you are adding the milk you stir to remove any lumps.

Comments: For ease in the kitchen you can hold the sauce by keeping warm for around 10 - 15 minutes.