Classic Parsley Sauce with Never Not Eating Sumac S&P

The Stuff:

  • 3 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 cup whole milk (see below)
  • 1/2 cup heavy cream
  • 1 tablespoon Never Not Eating Sumac S&P
  • 3/4 to 1 cup minced parsley

The Method:

  1. Heat the butter in a small pot over medium heat. When it's melted and hot, stir in the flour and cook, stirring often, until it turns ivory color, about 5 minutes.
  2. Stir in the heavy cream — the mixture will seize up, but keep stirring — then the milk. One cup should get you the consistency you want, which is a thin gravy. Bring this to the steaming point or a very low simmer, but don't let it boil. Stir well. 
  3. Mix in the  Never Not Eating Sumac S&P and parsley. 

Adapted from

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