Tonight Donna and I cooked some fish and I thought I’d try my hand at making GFCF parsley sauce, never having made it before in any form. So a little bit of Googling got us some ideas and so we ended up making it like this:

• Nuttelex margarine (reasonably lump)
• 1 onion
• bay leaf (fresh from the garden)
• gluten free flour
• rice milk (I think we used about 300ml)
• Tofutti (dairy free soft soy cheese, about a desert spoon)
• garlic salt
• pepper
• parsley (fresh from the garden, finely chopped)

Slice the onion then melt the margarine in a saucepan and lightly fry the onion. You are then meant to add the flour and mix it in but we forgot and added the rice milk first, so instead mixed the flour with some water in a cup to make a paste and then added it. Stir all the time. Add the tofutti and flavour with the garlic salt and the pepper. Keep stirring. Wait for it to start to bubble and add the finely chopped parsley. Stir more until ready. 🙂