31 Days of MOO No. 17 Parsley Sauce
It's St. Patrick's Day, the day we enjoy corned beef and parsley sauce. Or we do if the parsley sauce is cooked properly so it's creamy and delicious and smooth and flavourful.
Here's the easy way to MOO parsley sauce, so it's perfect every time.
Ingredients:
2 tbsp butter
2 tbsp plain flour
2 tsp prepared mustard (your choice, I like wholegrain, but any prepared mustard you like works)
1 cup milk
a good handful of parsley, finely shredded
pinch salt
freshly ground black pepper
Method:
Melt the butter in a medium saucepan. Stir in the mustard, followed by the flour, mixing well to form a paste. Cook for 2 - 3 minutes, stirring constantly so the flour doesn't burn. Verly slowly drizzle in the cold milk, whisking constantly to avoid lumps. The sauce should thicken but still be a pouring consitency - think a pouring custard consistency. Add the parsley and mix well. Taste and add salt and papper to season.
Serve immediately over corned beef and enjoy!
Notes:
If the sauce is too thick, whisk in a little more cold milk until desired consistency is reached.
This sauce will keep for two days, covered, in the fridge.
This sauce is not suitable for freezing.
Here's the easy way to MOO parsley sauce, so it's perfect every time.
Ingredients:
2 tbsp butter
2 tbsp plain flour
2 tsp prepared mustard (your choice, I like wholegrain, but any prepared mustard you like works)
1 cup milk
a good handful of parsley, finely shredded
pinch salt
freshly ground black pepper
Method:
Melt the butter in a medium saucepan. Stir in the mustard, followed by the flour, mixing well to form a paste. Cook for 2 - 3 minutes, stirring constantly so the flour doesn't burn. Verly slowly drizzle in the cold milk, whisking constantly to avoid lumps. The sauce should thicken but still be a pouring consitency - think a pouring custard consistency. Add the parsley and mix well. Taste and add salt and papper to season.
Serve immediately over corned beef and enjoy!
Notes:
If the sauce is too thick, whisk in a little more cold milk until desired consistency is reached.
This sauce will keep for two days, covered, in the fridge.
This sauce is not suitable for freezing.