Parsley sauce


  • 30 grams butter
  • 30 grams flour
  • 500 milliliters vegetable broth
  • salt
  • 2 tablespoons chopped parsley
  • 2 tablespoons cream

Preparation method (receipt)

Melt the butter and fry the flour until creamy, pour the broth, stirring constantly with a whisk to avoid lumps, add salt and cook on low heat for 10 minutes. Before serving, add the chopped parsley and 2 tablespoons of cream.

butter wheat flour vegetable broth salt parsley cream