Requested By Becky T.
Recipe By : Louise
Serving Size : 4
Categories : Sauces And Gravies
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4 tablespoons butter
4 tablespoons flour
1 cup whole milk
1 cup light cream (or half & half)
1 pinch salt
6 tablespoons parmesan cheese
1 tablespoon parsley, freeze-dried
1/4 teaspoon pepper
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1. STEP ONE: The Roux--
In a double boiler, over lightly simmering water, melt butter, stir in flour, blend, and let cook for 10 minutes.
2. STEP TWO: Heat milk and cream together in a separate pan and stir slowly with a wire whisk bit by bit into flour and butter roux. Add salt, pepper, parsley, and cheese and cook slowly for 45 minutes.
3. VARIATIONS: An alternate method is to place sauce in a covered ovenproof dish and cook in a 275-degree oven for 45 minutes.
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For a thinner sauce, more warm milk may be added.
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