acarlson@hpdblpy.cup.hp.com (Amelia L. Carlson) (05/02/91)
This is a fairly simple sauce my mother made all the time. She usually served it over broccoli or brussel sprouts. White Sauce Put 2 T butter/margarine and 2 T flour in a sauce pan over medium heat. Stir the flour into the butter as it melts. Once you have a ball of butter/flour, pour in some milk. Not too much to start; you will ahve to stir it well to make sure it has no lumps. As you work the milk in to the sauce, pour more in. Keep stirring the simmering mixture. Keep putting in more milk until you have the quantity/consistency you want. Heating it for longer tends to let it thicken up. My mother could make enough for vegetables for 5, with leftovers, this way. Note: you can make this into a cheese sauce by adding cheese once you have a butter/flour/milk liquid.