Basic White Sauce
In a small, heavy saucepan, melt 2 tablespoons of butter over low heat. Blend 2 tablespoons of flour into the melted butter. Add 1/4 teaspoon of salt. Cook over low heat, stirring, for 4 to 5 minutes. Cooking for this length of time will minimize 'flour' taste. Slowly add 1 cup of milk, stirring constantly. Continue cooking slowly until smooth and thickened.

For thin white sauce, follow the instructions above, but use 1 tablespoon of butter and 1 tablespoon of flour. Thin white sauce is used in cream soups.

For thick white sauce, follow the instructions above, but use 3 tablespoons of butter and 3 tablespoons of flour. Thick white sauce is used in soufflés.

For heavy white sauce, follow the instructions above, but use 4 tablespoons of butter and 4 tablespoons of flour. Heavy white sauce is used as a binder for croquettes.

Makes about 1 cup sauce.

Kitchen Kreations