"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali
2 tablespoons butter 2 tablespoons flour ½ teaspoon salt Dash of pepper 1 cup milk Parsley
Melt 2 tablespoons butter in a saucepan and stir until melted. Add 2 tablespoons flour, ¼ teaspoon salt and a dash of pepper. Stir until smooth. Add one cup of milk gradually, stirring constantly until smooth and thick. Chopped parsley may be added.
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