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.
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.
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