Our version of this classic is not just a white sauce with some chopped parsley stirred in. We infuse the milk with the parsley stalks, which gives a much deeper flavour.
- Yield: 6 Servings
- 50 g fresh curly parsley
- 400 ml full-fat milk
- 200 ml double cream
- 1 small onion, cut in half
- 2 bay leaves
- 2 whole cloves
- 25 g butter
- 25 g plain white flour
- pinch of freshly grated nutmeg
- salt and white pepper
How to Make It
- Pick the parsley leaves from the stalks and reserve. Chop the stalks.
- Place the milk in a small saucepan with the cream, onion, bay leaves, cloves and parsley stalks. Bring to the boil. When boiling remove from the heat, cover and leave to infuse for 30 minutes.
- Strain the liquid and discard the flavourings.
- Melt the butter in a saucepan and stir in the flour. Cook, stirring, for 2–3 minutes. Slowly incorporate the hot creamy milk, whisking constantly – only add more of the liquid when you have whisked to the point that the mixture is smooth again. Continue whisking until the sauce is boiling and has thickened. Simmer for 5 minutes.
- Remove from the heat and season with the nutmeg and a pinch each of salt and white pepper.
- Chop the parsley leaves and stir into the sauce. Serve hot.