Ingredients

40 g	butter
2 tbsp	flour
500 mL	milk
	salt
	pepper
	parsley (fresh or dried)

Method

1. melt butter in saucepan on low heat
2. remove from heat and gradually work in flour until smooth
3. return to heat and stir continously to cook flour
4. remove from heat and gradually stir in milk
5. return to heat and bring to almost boiling continously stirring - do not boil
6. reduce heat to simmer and season to taste with salt and pepper
7. remove from heat and stir in parsley to taste

Notes

don't leave the sauce alone it burns very easily - you will need to stir it continuously

to avoid black specks in the sauce use white pepper

parsley is optional

for a thicker sauce double the butter and flour at the start, for a thinner sauce halve it

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