Lunch: Parlsey Sauce

Recipe by Cathal Armstrong & David Hagedorn Editor's Note: Serve this sauce with Cathal Armstrong's Corned Beef

Ingredients

2 tablespoons unsalted butter
2 1/2 tablespoons all-purpose flour
1 1/2 cups whole milk, warmed
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Pinch of freshly ground nutmeg
1/2 cup chopped parsley

Instructions

In a saucepan over medium heat, heat the butter until it bubbles. Whisk in the flour and cook for 2 to 3 minutes, whisking constantly, until the mixture is blond in color. Whisking continually, slowly add the milk. Bring the sauce to a boil and cook until it thickens, about 3 minutes, whisking continually to keep lumps from forming. Add the salt, pepper, nutmeg, and parsley, whisking to incorporate. Season with more salt and pepper if you wish. It can be stored in the refrigerator for up to 2 days. (To reheat, heat 1/2 cup milk in a saucepan over medium heat and stir in the sauce in batches, warming each one through before adding the next.)

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