1 tbsp. butter
1 tbsp. flour
1/4 tsp. salt
1/8 tsp. pepper
1 c. skim milk

Melt butter in a saucepan over low heat. Blend in the flour, salt and pepper to make a roux. Cook over low heat, stirring until the mixture is smooth and bubbly. Stir in the milk. Heat to boiling and cook 1 minute, stirring constantly.

NOTE: For a medium thick white sauce, increase butter and flour to 2 tablespoons each; for a thick sauce, increase each to 4 tablespoons.