Alexanders SauceOrigin: Ancient Period: Traditional |
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Alexanders were an essential ingredient in Roman cuisine and must have been used in ancient times. Rather than using the stems in the same way as celery the leaves are used to flavour a in this recipe. Ingredients:
35g flour 
Method:Thoroughly mix the butter and flour together to form a smooth paste with the back of a spoon. Heat the milk in a saucepan and when it's scalded (ie just below boiling point) gradually whisk-in the flour and butter mixture a little at a time. Continue whisking until the sauce just comes to the boil. Add the chopped Alexanders leaves at this point, stir them in, season the sauce and serve. This makes an excellent accompaniment to fish dishes. |
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