Peterseliesaus

Description

This parsley sauce goes well with all kinds of boiled and with carrots, garden peas or new potatoes.

Ingredients

• ½ liter water or fish stock
• 75 g butter
• 30 g flour
• 1 tbsp finely chopped parsley
• pinch of salt

Procedures

1. Mix the flour with a little cold water to make a paste.
2. Bring the water or fish stock to the boil and bind it with the flour paste.
3. Leave to boil for a short while and take off the heat and add the butter.
4. Add the parsley.
5. Stir and add salt to taste.