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BASIC CREAM SAUCE 
4 tbsp. butter
2 c. milk
1/4 c. flour

In frying pan melt butter, add flour over medium high heat. Mix until mixture looks like dough - "ROUX". Slowly add milk stirring rapidly. Cook until mixture is same texture, add more milk, continue until thickness desired.

VARIATIONS:

Brown Sauce:

Allow ROUX to brown before adding stock, beef or vegetables.

MUSHROOM SAUCE:

1 or 2 cups of sliced fresh mushrooms, 5 minutes before serving.

CAPER SAUCE:

4 to 6 tablespoons capers, 2 tablespoons chopped parsley.

CHEESE SAUCE:

Remove basic sauce from heat. Add 1 1/2 cups diced cheese 3 minutes before serving.
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