Once you've made classic white sauce, try this easy variation with fresh parsley
Makes 600ml
Ready in 40 minutes
1. Chop the parsley – somewhere between roughly and finely – and add to the finished white sauce.
The rule of thumb here is to make sure the parsley is very fresh, as it really does make all the difference to the finished sauce. My preference is for flatleaf but you can certainly use curly parsley.
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