This is an excellent sauce for corned beef for a change from mustard sauce.
Ingredients
- 30 g butter
- 1 1/2 tbs plain flour
- 400 ml skim milk
- 1/2 cup Massel* Chicken Style Liquid Stock
- 1 tbs parmesan cheese
- 1 tbs parsley finely chopped
*Massel is recommended by Australia's Best Recipes
Method
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Step 1On a low heat, melt butter in pan and gradually stir in flour.
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Step 2Remove pan from heat and slowly stir in milk and stock until smooth.
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Step 3Return to low heat and stir continuously until thick.
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Step 4Add salt, pepper and Parmesan.
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Step 5Remove from heat and stir in parsley and serve over sliced corned beef.
Recipe Notes
If serving this with corned beef, use the stock from corned beef instead of chicken stock.
Recipe Reviews (9)
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