Parsley Veloute' Sauce

500 MILLILITRES

Ingredients

White sauce                                                             500 ml

Parsley                                                                     20 g

Method

  1. Wash and roughly chop the parsley.
  2. Boil the white sauce and add it to the parsley.

Note:  This sauce is normally served with poached or steamed fish and certain boiled vegetables.

 

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