Lemon Parsley Sauce
By Catherine Lee, 11 July 2012 –
1 tablespoon plain flour
1 cup low-fat milk
1/4 cup finely-chopped flat-leaf parsley leaves
1 1/2 tablespoons lemon juice
Melt butter in a saucepan over medium-low heat. Add flour. Cook, stirring, for 1 minute. Gradually stir in milk. Increase heat to medium. Cook, stirring, for 3 minutes or until sauce thickens and coats the back of a wooden spoon. Remove from heat. Stir in parsley and lemon juice. Season with salt.