Onion & Parsley Sauce

5m
Prep Time
15m
Cook Time
20m
Ready In


"This sauce is traditionally served with corned beef and cabbage. We always were served this over corned beef when we were kids. I found this when looking through my old Womans Weekly recipe cards from any years ago."

Original is 4 servings

Nutritional

  • Serving Size: 1 (233.3 g)
  • Calories 358.2
  • Total Fat - 21.2 g
  • Saturated Fat - 11.6 g
  • Cholesterol - 54.8 mg
  • Sodium - 347.8 mg
  • Total Carbohydrate - 36.2 g
  • Dietary Fiber - 1 g
  • Sugars - 9.1 g
  • Protein - 6.8 g
  • Calcium - 195.6 mg
  • Iron - 0.8 mg
  • Vitamin C - 20.2 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

Place the milk and finely chopped onion into a pan, bring to boiling point; reduce heat and simmer, uncovered for 5 minutes and remove from heat.

Step 2

On a medium heat ; add butter in a separate pan, on add flour & stir and cook until combined; remove pan from the heat add the milk and onion mix and stir until combined.

Step 3

Return pan to a heat and stir until sauce boils and thickens.

Step 4

Season with salt and pepper, add the nutmeg and mustard; mix well.

Step 5

Simmer very gently for 3 minutes; add parsley stirring until combined.

Tips


No special items needed.

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