White Sauce

THIN:

1 TBS butter
1 TBS flour
1/2 tsp salt
1 cup milk

MEDIUM:

2 TBS butter
2 TBS flour
1/2 tsp salt
1 cup milk or

THICK:

3 or 4 TBS butter
3 TBS flour
1/2 tsp salt
1 cup milk

Directions

Melt butter in a sauce pan and whisk in flour and salt until smooth. Gradually stir in cold milk, cooking over direct heat and stirring constantly until sauce boils; reduce heat slightly and continue to stir until sauce becomes smooth and thick. When sauce thickens, simmer for an additional 10 minutes over very low heat, stirring occasionally.

Stir carefully to avoid lumps. If sauce becomes lumpy, use a stick blender or rotary beater to blend out lumps or else press through a sieve.


side note: White sauce may be flavored by adding 1 teaspoon of bouillon. Or make gravy by adding roast drippings and a few drops of soy sauce.