1 tbsp. butter
1 tbsp. flour
1 c. milk (rich milk or light cream)
1/2 tsp. salt
1/8 tsp. pepper

Use for cream soups, thin cheese sauce, and toast.

Methods for making white sauce and gravies:

Method I: Melt butter and stir in flour; gradually stir in milk and stir until mixture boils and thickens, then cook about 3 minutes longer, stirring occasionally; add seasonings. Place over hot water to keep hot and cover tightly to prevent crust from forming on top.

Method II: Heat milk in double boiler; mix together butter and flour (roux); drop into hot milk and cover. When ready to use, place over fire and stir constantly until mixture boils, thickens, and is smooth; then return to double boiler and cook 3 minutes longer, stirring occasionally. Add seasonings.

Method III: Use when the amount of fat is less than the flour or when no fat is used. Heat about 3/4 of milk in double boiler; stir remaining milk into flour to make a smooth paste; stir gradually into hot milk; place over direct heat. Bring to a boil and cook until thickened, stirring constantly. Return to double boiler and cook 3 minutes longer, stirring occasionally.

MEDIUM WHITE SAUCE:

2 tbsp. butter
2 tbsp. flour
1 c. milk, rich milk, or light cream
1/2 tsp. salt
1/8 tsp. pepper

Use for gravies, creamed dishes, and scalloped dishes. Substitute stock for all or part of milk in meat gravies.

THICK WHITE SAUCE:

4 tbsp. butter
4 tbsp. flour
1 c. milk, rich milk, or light cream
1/2 tsp. salt
1/8 tsp. pepper

Use for souffles and croquettes.