2 tablespoons butter
2 tablespoons flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup milk (use light cream for a richer sauce)
1. Heat butter in a saucepan. Blend in flour, salt, and pepper; heat and stir until bubbly.
2. Gradually add the milk, stirring until smooth. Bring to boiling; cook and stir 1 to 2 minutes longer.
ABOUT 1 CUP
Thick White Sauce: Follow recipe for Medium White Sauce. Use 3 to 4 tablespoons flour and 3 to 4 tablespoons butter.
Thin White Sauce: Follow recipe for Medium White Sauce. Use 1 tablespoon flour and 1 tablespoon butter.
Bechamel Sauce: Follow recipe for Medium White Sauce. Substitute 1/2 cup chicken broth for 1/2 cup milk; use1/2 cup cream for remaining