Parlsey Sauce Recipe
- 2 tablespoons unsalted butter
- 2 1/2 tablespoons all-purpose flour
- 1 1/2 cups whole milk, warmed
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- Pinch of freshly ground nutmeg
- 1/2 cup chopped parsley
- In a saucepan over medium heat, heat the butter until it bubbles. Whisk in the flour and cook for 2 to 3 minutes, whisking constantly, until the mixture is blond in color. Whisking continually, slowly add the milk. Bring the sauce to a boil and cook until it thickens, about 3 minutes, whisking continually to keep lumps from forming. Add the salt, pepper, nutmeg, and parsley, whisking to incorporate. Season with more salt and pepper if you wish. It can be stored in the refrigerator for up to 2 days. (To reheat, heat 1/2 cup milk in a saucepan over medium heat and stir in the sauce in batches, warming each one through before adding the next.)
