Serves 4
Ready in 20 minutes
300 ml milk
20 grams butter
15 grams all purpose flour
4 tbs finely chopped parsley
2 drops of lemon juice
Salt and pepper
Prepare the roux: melt the butter in a saucepan and add the flour. Mix well and let cook – high heat – unit it get hazelnut coloured.
Add the milk and mix well.
Keep on fire and bring to a boil – the sauce will thicken. Cook for 2-3 minutes and retain from fire. Meanwhile finely chop the parsley.
Add the parsley, the lemon drops and season with salt and pepper.
