75ml double cream
2 tbsp chopped parsley
Fresh lemon juice (to taste)
Salt & pepper
1 tsp butter
1. Finely chop the shallot and cook gently in the butter until softened.
2. On a low heat add the cream and parsley and cook until hot, stirring.
3. Add a little squeeze of fresh lemon juice, and salt and pepper to taste.
4.Delicious served with fish and green vegetables.
Tip – if you like a thin sauce add a little milk.