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.