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Cream or White Sauce

Cream or White Sauce is what the French know as roux, and is the sauce used with all sorts of mixtures and as the base of nearly all other sauces. To make thin White Sauce use one tablespoon of butter, one tablespoon of flour, and one cup of milk or cream. Melt the butter and blend the flour into it. Slowly add the milk, which must first be heated. Do not boil as that destroys the flavor, but cook thoroughly below the boiling point.