HERB SAUCE
300ml (1/2pt) milk
20g (3/4oz) margarine or butter
20g (3/4oz) plain flour
4 tbsp fresh chopped herbs such as parsley, chives, mint, dill or coriander
Salt & Pepper to taste
Melt fat in a small, heavy-based pan
Remove from heat and stir in flour
Cook gently, stirring, for 1 minute
Remove from heat
Gradually blend in milk
Return to heat and begin to boil, stirring continuously until sauce thickens
Boil gently for 1-2 minutes
Add herbs to white sauce just before serving
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