Ingredients
Thin
| 1 tbsp. | butter or | | margarine | | 1 tbsp. | all-purpose flour | | 1/4 tsp. | salt | | 1 cup | milk |
Medium
| 2 tbsp. | butter or | | margarine | | 2 tbsp. | all-purpose flour | | 1/4 tsp. | salt | | 1 cup | milk |
Thick
| 3 tbsp. | butter or | | margarine | | 4 tbsp. | all-purpose flour | | 1/4 tsp. | salt | | 1 cup | milk |
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Instructions
In a heavy saucepan, melt the butter in saucepan on low heat. Blend in flour, salt and a dash of white pepper. Add milk and cook quickly, stirring constantly (or it won't thicken), till the sauce thickens and bubbles. Add cheeses or other flavorings at this point, stirring till smooth.
If sauce cooks too long, it becomes too thick and the butter separates out. To repair, stir in a little more milk. Cook quickly, stirring constantly, till sauce bubbles. A wooden spoon or rubber spatula is handy for preparing sauces.
Author's Comments
Thin - soups and creamed vegetables
Medium - sauces, scalloped and creamed dishes
Thick - croquetts and souffles
Recipe from Better Homes and Gardens Cook Book
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