How to make a simple, easy white sauce

The basis for many dishes and for other sauces

To prepare a medium white sauce, melt 2 tablespoons butter over low heat. Stir in 2 tablespoons flour; cook, stirring constantly, until the mixture is frothy but not brown (2 to 3 minutes). Gradually add 1 cup hot milk, stirring briskly until blended. Season to taste.

Bring to a boil; reduce heat to very low. Simmer for 4 to 6 minutes, stirring occasionally. If it is lumpy, strain it. Use as the basis for creamed foods and other sauces.

Thin white sauce: Halve the butter and flour; use as a basis for cream soup. Thick- white sauce: Double the butter and flour; use to bind foods.

Veloute sauce: Substitute chicken, veal, or fish stock for the milk in medium white sauce. For Sauce supreme, boil down a veloute to half; stir in 1 cup light cream and 2 tablespoons butter.