- 50 g (2 oz) butter
- 2 tablespoons onion or shallots, finely chopped
- 3 tablespoons chopped fresh tarragon
- 3 tablespoons chopped fresh parsley
- 275 ml (1/2 pint) full cream milk
- 5 tablespoons (60 ml) dry sherry
- 25 g (1 oz) plain flour
- good pinch of salt
- good pinch of paprika powder (not smoked)
- good pinch of mustard powder
- 5 tablespoon freshly grated parmesan cheese
- grind of black pepper
- Pre-heat the grill.
- Melt half of the butter in a pan and gently sauté the onions until translucent.
- Add the flour, mix into a roux and then gradually stir in the milk.
- Add the parsley and tarragon.
- Mix in the sherry and spices, season to taste and adjust to your liking.
- Add the remaining butter and half of the cheese.
- Mix well, if you are adding cooked pasta or vegetables add them at this point. Spoon the mixture into a lightly greased baking tray.
- Sprinkle with the remaining cheese and brown under the grill.
If you are struggling to get hold of fresh tarragon, at a push you could add 1 heaped teaspoon of dried tarragon to a little boiled water, allow it to re-hydrate, drain any liquid and then use, however, fresh is plainly better.