Parsley Sauce

Ingredients

• 1 bunch Fresh parsley (Sufficient to yield 1 brimming tablespoon when chopped)
• 2 tbsp Butter (For the sauce base)
• 2 tbsp All-purpose flour (To thicken the sauce)
• 250 ml Water or Milk (Approximately half a pint; milk yields a creamier sauce, water is traditional for 'melted butter')
• 0.25 tsp Salt (Adjust to taste)
• 0.25 tsp Black pepper (Ground)
• 1 tsp Lemon juice (Freshly squeezed)
• 2 cups Water (For blanching the parsley)

Instructions

1. 1Bring a small pot of water to a rolling boil.
2. 2Wash the parsley. Throw the parsley into the boiling water for about 30 seconds to blanch it. This step is crucial to preserve the bright green color.
3. 3Drain the parsley well, squeezing out excess moisture. Finely chop enough parsley to fill a brimming tablespoon.
4. 4In a saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes to form a roux, ensuring the raw flour taste is cooked out but without browning it.
5. 5Gradually whisk in the water (or milk), stirring constantly to prevent lumps. Bring to a gentle simmer and cook until the sauce thickens and coats the back of a spoon.
6. 6Remove the sauce from heat. Stir in the chopped blanched parsley, salt, pepper, and lemon juice. Mix well and serve immediately.