- 2 Tablespoons butter
- 2 Tablespoons flour
- 1 Cup milk
- 1 Cup beef or chicken stock, or another type of broth
- 1/2 Cup chopped fresh parsley
- Salt and pepper, to taste
Melt the butter in a medium pan over low heat and whisk in the flour, stirring for about 1 minute to make a roux. Slowly pour the milk into roux, continuing to stir and cooking for another minute or so, then stir in stock and continue to cook, stirring frequently, for 3–4 minutes, or until consistency is creamy.
Stir in parsley and season to taste with salt and pepper.