2 teaspoons chopped fresh parsley leaves (or 1 T dried)
Pinch pepper and salt
Instructions
Melt the butter in a 1 or 2 quart saucepan, and stir in the flour. Pour in the stock and whisk until smooth. Bring to a boil, reduce heat and cook for 20 minutes. Add the fresh parsley, white pepper and salt, to taste.
Originally Submitted
8/21/2012
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