Gizzi Erskine’s Parsley Sauce

Gizzi Erskine’s Parsley Sauce

Gizzi is back with her perfected parsley sauce – ideal for pies that make the most of festive leftovers. Find Gizzi’s viral turkey, ham and leek pie recipe on her social channels.

30 mins
Serves 4
Beginner

Ingredients

30g Yeo Valley organic unsalted butter
30g plain flour
150ml white wine
400ml fish, ham or white chicken stock
100ml Yeo Valley organic milk
150ml Yeo Valley double cream
1 large bunch of parsley, about 60g
30g Parmesan cheese
Pepper to season
Nutmeg to season
Juice of 1/2 lemon

Try it with...

Method

Melt the butter in a small pan.
Tip in the flour and whisk together with the butter.
Let this mixture (the roux) cook out for 1 minute, otherwise the sauce will taste floury.
Add the wine and allow the alcohol to evaporate.
Slowly add the stock and milk and whisk until combined. Bring to the boil, then cook at a strong simmer for 10 minutes, or until the sauce has thickened and become rich, then add the double cream and cook out. Your looking for a finish like a thick double pouring cream or even a thin custard.
Add the parsley and cook for 2 minutes.
You can go super pro and blitz in a high-powered blender until the sauce is smooth, but I think this should just stay home cooking and as it is.
Season with Parmesan, nutmeg, salt, pepper and the lemon juice.