White Sauce

- 1 T butter
- 1 T flour
- 1/2 cup milk

Melt the butter and blend in the flour with a whisk. Cook carefully over medium heat for a few minutes, whisking often. Add cold milk and continue to cook just until the sauce thickens. Never overcook, and if you have to leave the stove while it's cooking take it off of the heat.

Notes: This is the base for too many sauces to count. Instead of butter you can substitute oils or drippings from meat. The milk can be diluted with water for a lighter sauce, or broth can be used for part of the liquid for more flavor. If a heavier sauce is desired, use a little less liquid. If a thinner sauce is desired, add more liquid. Remember that it is easier to thin a sauce than to thicken it.

Salt and pepper to taste.