White Sauce

To make white sauce, cook flour and butter until bubbly (this is a Roux)

Slowly add milk and cook until boiling. Add spices.

I like to make most sauces in the microwave as they will not scorch as they often do on the stove top.

Thin White Sauce: For cream soups, scalloped and creamed potatoes.

            1 tablespoon butter     
            1 tablespoon flour             
            1 cup milk    

            1/8 teaspoon pepper         
            ¼ tsp. salt

            

Medium White Sauce: For gravies, sauces, creamed and scalloped dishes.

            2 tablespoons butter                  

            2 tablespoons flour     
            1 cup milk              
            ¼ teaspoon salt

            1/8 teaspoon pepper

Thick White Sauce: For soufflés and croquettes

            4 tablespoons butter                  

            4 tablespoons flour 
            1 cup milk
            ¼ teaspoon salt

            1/8 teaspoon pepper