White Sauce

This is a very old fashioned recipe used before people put cream soups in everything. It could be the base for a cream soup. Very versatile and no additives and preservatives.

White Sauce (Medium)
2 T butter or margarine
2 T flour
1/4 t salt
1 C milk (works fastest if milk is heated first)

Melt butter in pan over low heat. Blend in flour and salt. A wire whisk works best for this. Add milk all at once. Stir until thickened.

For a thinner sauce, use 1 T butter and 1 T flour For thicker sauce, use 3 T butter and 3 T flour. Sauce can be flavored with any vegetable such as onions or mushrooms, sauteed and added. The more added, the more flavor. Shredded cheese is good. Herbs can be added. Tomatoes can be added and will be like canned tomato soups. Adding seafood will make it a seafood sauce or soup. Not sure about anything else like fruit but that could be interesting??? Creativity is good.