|Plain flour||3⁄4 Ounce|
|Salt||1 Teaspoon (Leveled)|
1. Using a knife, skin mushrooms; chop them very finely.
2. Heat a saucepan and melt fat; sautÃ© the chopped mushrooms very gently for 5 minutes.
3. Put in flour. Make the roux but do not remove mushrooms. This will take about 1 to 2 minutes.
4. Pour in milk gradually and finish the saule like how you do for plain white sauce. Check seasoning.
5. Serve separately with appetizers, or use to toss salads of your choice.