Sauce Persil (Béchamel, Parsley)

This 2nd generation mother sauce derives from a finished Sauce Béchamel. Parsley sauce can be served on vegetables, fish, poultry or meats. It also is delicious served on savoury pies.

Sauce Béchamel:
4 Tbsp. butter
4 Tbsp. all-purpose flour, unbleached
2½ cups milk, warmed but not hot
pinch nutmeg, freshly ground
¼ tsp. sea salt
⅛ tsp. white pepper, freshly ground

Sauce Persil (Parsley):
1 oz fresh parsley, chopped (30 g)

Make the Béchamel Sauce:
Melt the butter in a heavy-bottomed saucepan. Stir in the flour and cook, whisking constantly, until the paste cooks and bubbles a bit, but don't let it brown - about 2 minutes.

Add the warm milk gradually, continuing to whisk as the sauce thickens. Bring it to a boil. Add nutmeg, salt and pepper, lower the heat to simmer, and cook, stirring for 2-3 minutes more.

For the Parsley Sauce:
Remove from the heat and stir in the chopped parsley and stir. Serve right away.

Makes about 2 cups.