Maitre D’Hotel Sauce

Ingredients

  • ½ pt. white sauce made with milk or fish stock
  • 1 rounded tablesp. very finely-chopped parsley
  • juice of ½ lemon
  • 1 oz. butter

Method

Add the lemon juice and chopped parsley to the hot sauce. Whisk the extra butter into the sauce just below boiling-point, adding it a small pat at a time.

Serve mainly with fish or with poultry.

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