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Add a photoServings: 1
Ingredients
- 2 ounce Butter
- 2 x Shallots, finely minced
- 1 Tbsp. Fresh parsley, finely minced
- 1 x Bay leaf
- 1 Tbsp. Flour
- 1 pt Mixed lowfat milk and single cream
- 2 tsp Truffle cream Salt and pepper
Directions
- 1. Heat the butter and cook the shallots for 5-10 min till quite soft.
- 2. Add in the parsley and bay leaf and cook for 2 min. Sprinkle with the flour and cook for a further 2 min.
- 3. Pour the lowfat milk mix into the pan and bring to the boil.
- 4. Stir in the truffle cream and simmer for 5 min.
- 5. Remove the bay leaf and season to taste.
- NOTES :This recipe can be made as a simple cream sauce, richer than an ordinary white sauce. The more cream you use in proportion to lowfat milk, the less flour you need for thickening. Adding either a truffle cream or possibly one made from walnuts gives a wonderful flavour. This sauce also goes well with pasta.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 560g | |
| Calories 654 | |
| Calories from Fat 450 | 69% |
| Total Fat 51.16g | 64% |
| Saturated Fat 32.31g | 129% |
| Trans Fat 0.0g | |
| Cholesterol 146mg | 49% |
| Sodium 544mg | 23% |
| Potassium 795mg | 23% |
| Total Carbs 33.57g | 9% |
| Dietary Fiber 1.4g | 5% |
| Sugars 25.46g | 17% |
| Protein 18.15g | 29% |
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