|Thick flour||1⁄2 Cup (8 tbs)|
|Milk||3 Cup (48 tbs)|
Method I Roux Cream flour and butter until well mixed. Add to hot milk; heat while stirring until thickened. Reduce heat to simmer (turn heat off, if using electric range); cover tightly and cook a few minutes longer. Add salt to taste. Or instead of creaming, melt butter in pan, then add flour and blend. The creamed butter-flour mixture may be made in quantity and refrigerated for quick use. Method II Paste Mix flour with 1/4 cup of the milk until smooth. Heat remaining milk; stir in flour paste, and continue cooking and stirring until thickened. Reduce heat to simmer (turn off, if using electric range); cover tightly and cook a few minutes longer. Add butter and salt to taste.Variations1. Tomato sauce. Omit milk and add 1 cup tomato juice or V-8 Juice. Season to taste with celery salt, onion salt, garlic salt, or sweet basil leaves.2. To make gravy, substitute all or part of milk with chicken, turkey, or beef stock.3. Add cooked, chopped vegetables (onions, celery, green pepper, or mushrooms) to sauce or saute fresh chopped vegetables in butter before adding flour.