White sauce (Roux)

Thin:

• 1 T butter or margarine
• ½ -1 T flour
• ¼ t salt
• 1/8 t pepper
• 1 cup milk

Medium thickness:

• 2 T butter or margarine
• 2 T flour
• ¼ t salt
• 1/8 pepper
• 1 cup milk

Thick:

• ¼ cup butter or margarine
• ¼ cup flour
• ¼ t salt
• 1/8 t pepper
• 1 cup milk

Melt butter in saucepan over low heat. Blend in flour, salt, and pepper. Warm milk in microwave. Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat. Stir in warm milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Makes 1 cup of sauce.

Note: melt in Parmesan cheese for alfredo sauce