Method
- The first task is to make a roux so in a medium-sized saucepan, melt the butter over medium heat.
- Stir in the flour and mustard powder.
- Stir thoroughly to form a thick paste.
- Cook gently for 2 to 3 minutes more, watching the heat to ensure the paste does not burn.
- This will cook off the taste of raw flour in the finished sauce.
- Gradually whisk in the milk, a little at a time..
- Bring to a boil, lower the heat, and simmer for 5 minutes, frequently whisking to make sure there are no lumps.
- The sauce should be quite thick but still pouring consistency. If too thick, add a little more milk.
- Add the fresh parsley and stir well.
- Season with a good pinch of salt and the white or black pepper. Taste and add more as needed.
- Keep the sauce warm, on low heat, until needed. If keeping sauce warm for more than 15 minutes, laying a piece of buttered parchment paper on the surface will prevent a skin from forming.
- If a slight skin does form, whisk thoroughly over heat, and it should disappear.
Excellent with stteamed fish.
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