2 quantity Béchamel Sauce
1 tablespoon chopped fresh parsley
juice of 1 lemon, strained
40 g/12 oz butter


1.Add 4-5 tablespoons warm water to the béchamel sauce and stir well.
2.Bring just to the boil and stir in the parsley and lemon juice.
3.Remove the saucepan from the heat and stir in the butter.
4.For poached eggs, fish or sautéed vegetables.

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