1 pt. (2 c.) milk
3/4 c. melted butter
1/2 c. flour
Salt and pepper to taste

Scald milk in double boiler (heat until bubbles form at edge). Melt butter in saucepan until it begins to barely form a haze (should not smoke). Add flour, stir until smooth and golden. Add salt and pepper to taste. Stir in scalded milk gradually and beat with a wire whisk until smooth. Reduce heat and simmer 5 to 10 minutes, stirring occasionally. Serves 4.

TIP: Use a wire whisk for smoothest gravy. After removing from heat, finish off with a couple of bits of butter on the top.