Recipe Parsley sauce made with cornflour

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16 Oct 2012
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I have a friend who cannot tolerate butter, although strangely she can drink buttermilk and cook with ghee, which is clarified butter. She's okay with some dairy products, but butter and cheese affect her badly. She came for lunch last week, and I did boiled gammon with parsley sauce.

Rather than use a classic butter roux, I used cornflour to thicken the sauce, after slowly heating the milk. I mixed cornflour, dry mustard and salt and pepper together with a little water, added it to the milk, then brought it to the boil and simmered for a few minutes before stirring in the parsley and some black pepper. It was delicious, so I think I'll do that next time. Have you ever made parsley sauce with cornflour?
 
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