Basic White Sauce

This makes a medium thick white sauce. For a thicker sauce, increase butter or margarine and flour by 1Tablespoon each. For a thinner sauce, decrease butter or margarine and flour by 1 Tablespoon each

2 T. butter or margarine
2 T. all-purpose flour
1 c. milk, chicken broth, beef broth or a combination
salt and pepper to taste

In a small saucepan, melt butter or margarine over low heat. Stir in flour until blended. Cook, stirring constantly, about 1 minute. Slowly add milk or broth, stirring with a whisk until smooth. Continue to cook and stir until bubbly and thickened. Season with salt and pepper. Makes 1 cup.

Variations
Veloute Sauce: Use chicken broth or fish stock for the liquid
Mornay Sauce: Use 1/2 c. chicken broth and 1/2 c. milk for the liquid. After sauce has thickened, add 2 Tablespoons shredded Swiss cheese and 2 T. grated Parmesan cheese; stir until cheese is melted
Cheese Sauce: Use milk for the liquid; add 1/2 t. dry mustard with the flour. After sauce has thickened, add 1/2 to 1 cup shredded Cheddar, Swiss or Monterey Jack (2-4 oz). Stir until cheese is melted
Tomato Juice - Sauce

Serving Suggestions
Basic White Sauce: Use for creaming vegetables and fish and as a binder for casseroles and crepe filings. Use as a base for soups and many other sauces
Veloute sauce: Serve as an accompaniment to chicken, veal, fish and vegetables.
Mornay Sauce: Serve as an accompaniment for fish, eggs and vegetables.
Cheese Sauce: Serve as an accompaniment to vegetables and egg dishes.