|Milk||1 Cup (16 tbs)|
|Finely chopped dill pickle||1⁄3 Cup (5.33 tbs)|
|Dill pickle juice||2 Tablespoon|
|Chopped pimiento||1 Tablespoon|
Melt butter in saucepan over low heat. Blend in flour and salt. Add milk all at once. Cook quickly, stirring constantly, until mixture thickens and bubbles. Remove from heat, and add dill pickle, pickle juice, and pimiento.