4 cups milk
1 tbsp. chicken base
1/3 cup corn starch
White pepper to taste

Heat 3 cups milk and chicken base slowly over low heat until hot. In a separate bowl, mix together 1 cup milk, corn starch and white pepper. Slowly add corn starch mixture to saucepan and bring just to boiling. Stirring constantly, simmer gently for an additional 2-3 minutes.

Makes 1 quart.

For CHEESE SAUCE, use 2 cups shredded Cheddar or Swiss cheese and add to finished sauce, stirring until smooth.

For THICK WHITE SAUCE, use an additional 1/4 cup corn starch.