Wednesday 20 August 2014

Mustard Parsley Sauce

  • 2 heaped tbsp butter or margarine
  • 3 heaped tbsp cornflour
  • 2 cups milk
  • 2 tsp wholegrain mustard
  • 2 tbsp chopped fresh parsley 
  1. Melt butter/margarine in a saucepan over medium heat.
  2. Add flour, stirring continuously until evenly mixed
  3. Remove from heat and gradually stir in milk until combined evenly
  4. Return to hotplate and cook, stirring constantly until it boils and thickens
  5. Remove from heat and stir in mustard.
Note: This is an ideal sauce to serve with leftover corned silverside

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