- 3 1/2 tablespoons or 50 g of butter
- 3 tablespoons of flour
- 1 3/4 cups of milk (other options is fish stock, chicken stock or beef stock)
- 1 large bunch of washed parsley, finely chopped
- Salt and pepper
- optional: 1 tablespoon lemon juice
- cutting board
- small-medium heavy saucepan
- wooden spoon
Wash and chop the parsley finely.
Melt the butter in the saucepan over medium heat.
Add the flour and whisk until the flour is absorbed into the butter (this a "roux"). Stir for about 2-3 minutes until it becomes thick, smooth and pale beige in color..
Add the milk gradually about 1/3 at a time, and whisk constantly. Keep stirring and bring to boil. You don't want this to burn. Stir constantly for about 5-6 minutes until smooth and thick.
If the sauce is too thick, you need to prime with milk or water. If it is too thin, boil a little more. Avoid the sauce tasting like flour by stirring well and carefully.
Turn down the heat. Add chopped parsley (and lemon juice optional). Season with salt and pepper. Simmer the sauce for 1-2 minute without boiling.
Cover to keep warm until you are ready to serve. Serve over potatoes, fish, or bacon. Enjoy!