Submitted by Carol on


This is quite a 'posh' parsley sauce!  We used to just have a white flour sauce with ours!


Prep time
25 minutes
Cooking time
15 minutes
Total time
40 minutes


4 lb
broad beans (shelled 1.8kg)
2 oz
butter (50g)
5 T
flour (75ml)
3⁄4 pt
chicken stock (400ml)
egg yolks
6 T
single cream (fresh 90ml)
3 T
parsley (chopped, fresh)
2 T
lemon juice (30ml)
1 pn
1 pn
pepper (freshly ground)


  1. Wash the beans well and drain. Cook in a large pan of boiling salted water for about 15 minutes until tender. Drain and place in a vegetable dish. Keep warm, covered.
  2. Meanwhile, prepare the sauce. Melt the butter in a pan, stir in the flour and cook gently for 1 minute, stirring. Remove from the heat and gradually stir in the stock.
  3. Bring to the boil, and continue to cook, stirring, until the sauce thickens. Season and simmer for about 5 minutes.
  4. Beat the egg yolks with the fresh cream in a small basin, add about 90 m (6 tbsp) hot sauce and stir until blended.
  5. Remove the pan from the heat, add the egg mixture and stir well. Cook over a low heat without boiling until the sauce thickens a little more. 
  6. Remove from the heat and stir in the parsley and lemon juice. Adjust seasoning and pour over the broad beans.
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