2 Tbsp butter
2 Tbsp Edmonds standard flour
1 cup milk, heated
salt and pepper
2-4 Tbsp parsley, chopped
1. Melt the butter in a small saucepan over a medium heat. Stir in the flour and cook for about 1 minute until frothy.
2. Remove from the heat and gradually add the milk, stirring constantly. Return to the heat and cook, stirring, until the sauce boils and thickens.
3. Cook for another 2 minutes, then stir through the parsley and season with salt and pepper to taste.