- Preparation time
- 5 mins
- Cooking time
- 10 mins
- Difficulty
- Easy
- Serves
- 4 people
- Meal course
- Side Dish
- Posted by
- Posted on
- April 18, 2016
- 1 oz
- Butter
- 2 Tbsp
- Flour - All Purpose
- 1 1/4 Cup
- Broth - Beef
- 2 Tbsp
- Red Wine Vinegar
- 1 Tbsp
- Worcestershire Sauce
- 2 Tbsp
- English Mustard - Prepared
- 2 Tbsp
- Parsley - Fresh
The perfect sauce to go with Bubble and Squeak or Colcannon
- Finley chop the parsley and measure 2 tablespoons
- Melt the butter in a heavy bottomed saucepan over low heat.
- Add the flour and cook for 2 minutes, stirring constantly
- Gradually add the broth and continue to cook until it forms a smooth sauce
- Season with vinegar, worcestershire sauce and mustard then cook gently for an additional 10 minutes.
- Stir in the parsley then season with salt and pepper to taste
- If desired you can also add 4 pickled walnuts (chopped into very small pieces)
- Serve hot