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White Sauce

1/2 C butter or margarine
1/2 C flour
1/2 t salt or seasoned salt
pepper to taste
2 C milk

In oven, melt butter over medium heat, 6-8 coals. Whisk in flour, salt and pepper. Cook for a few minutes. Whisk in milk and cook until thick and bubbly.


The butter and flour mixture is called "Roux." You can make this in different quantities, always using equal parts of butter and flour, and save it for use later. This is a great thickening agent for soups and gravies. Cheese and White sauces are very versatile. You can add fresh herbs, cheeses, etc. to compliment many dishes.

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