For years, Lois Gelzer of Standish, Maine has used this smooth sauce to make many dishes, including the two shared here. "The recipe can easily be doubled or tripled," she says.
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1/8 teaspoon salt
- Dash white pepper
- 1 cup 2% milk
- In a small saucepan, melt butter over medium heat. Whisk in the flour, salt and pepper until smooth. Gradually whisk in the milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Use immediately or refrigerate. Yield: 1 cup.
Originally published as Basic White Sauce in Quick Cooking January/February 2001, p60
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