Easy Basic White Sauce
|For thin sauce|
|All purpose flour||2 Tablespoon|
|Milk||2 Cup (32 tbs) (Used For Cream Soups, Chowders, Casseroles, Sauces)|
|For medium sauce|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|All purpose flour||1⁄4 Cup (4 tbs) (Used For Creamed Dishes, Sauces, Gravies)|
|For thick sauce|
|Butter/Margarine||6 Tablespoon (3/4 Stick)|
|All purpose flour||6 Tablespoon (Used For Souffles, Croquettes, Patties)|
1. Melt butter or margarine over low heat in medium-size, heavy saucepan. Watch it, as it should just melt not bubble and turn brown. (We like a wooden spoon for stirring.)
2. Have the flour, salt and pepper measured and ready. Stir quickly into melted butter, then cook, stirring constantly, just till it bubbles.
3. Now stir in the milk slowly. (This helps to keep sauce from lumping.) Continue cooking and stirring from bottom of pan until sauce thickens and bubbles 3 minutes.