Recipe courtesy of The Metropolitan Grill
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50 min
10 min
40 min
3 1/2 cups



Heat oil in a large saucepot. Add chopped parsley and green onions. Lower heat, add flour to make a roux, and cook over medium heat stirring for 20 minutes. Preheat the milk. Remove roux from heat. Add milk, beer, mustard, and Worcestershire and stir over medium heat until thickened. Remove from the stove. Add cheese and final seasonings, to taste.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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