- 50 g butter
- 50g plain flour
- 300ml milk
- Salt and pepper
- A big bunch of parsley chopped
- 1/2 pint of stock
This goes well with gammon and is the basis for a white sauce.
Melt the butter in a pan, add the flour, and stir on a gentle heat- do not let it colour. When it begins to smell biscuity add the milk and whisk well, turning down the heat a little ensuring it doesn’t burn.
When you have a firm sauce add the stock (from a meat joint that’s been cooked or from a stock cube) one ladle full at a time. Whisk well after a ladle of stock has been added and when you have the taste you like and the desired consistency you are done. Taste again and season with salt and pepper and just before serving add the finely chopped parsley.