White Sauce
Put two tablespoons of butter in saucepan, stir until bubbling, add two tablespoons of flour, one-half teaspoon of salt and a little pepper. Stir thoroughly until blended. Pour on gradually two cups of warm milk, adding about one-third at a time, beating constantly until smooth and creamy. Most of the white sauces are simply variations of this recipe. A greater or less proportion of flour may be used according to the thickness of sauce desired.