My Mum’s Parsley Sauce

The Best in the World

Preparation info
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By Keith Floyd

Published 1985

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  • 2 oz (50 g) butter
  • 3 tablespoons flour


Melt the butter in a pan. Stir in the flour and cook for about 3 minutes, being careful not to let it burn. Add the warm fish stock, stirring the while, then add the milk and salt and pepper. Simmer until a smooth sauce has been achieved. Add the parsley and simmer for a further 5 minutes. And just before you serve it, whisk in the egg yolk and cream rapidly.

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