• 1 x classic white sauce
• Good handful flat leaf parsley (or curly parsley)

Chop the parsley – somewhere between roughly and finely – and add to the finished sauce (see classic white sauce recipe).

Chef’s tip
The rule of thumb here is to make sure the parsley is very fresh, as it really does make all the difference to the finished sauce. My preference is for flat leaf but you can certainly use curly parsley.

by Pak101.com (few years ago!) / 871 views