- 2 T butter
- 2 T flour
- 1 to 1 1/2 c milk
- salt and pepper
- Melt butter.
- Add flour with whisk.
- Turn heat to low. Whisk until tan = 3 minutes.
- Stir in milk a bit at a time, whisking. Make it a little thinner than you want, then cook till thickens.
- Sprinkle with salt and pepper.
*For brown sauce, cook 3-5 minutes till brown (not tan). Use chicken, beef, or veg stock instead of milk. Add a pinch of thyme, if desired.
*For white sauce (velouté), use chicken, fish, or lobster stock instead of milk.
*For nut sauce, cook 1-2 T of chopped nuts in the butter till lightly browned before adding flour.
*For mustard and/or caper sauce, whisk in 1 T or more mustard, capers, or both during last minute of cooking.
*For lemon sauce, add 1 T or more lemon juice or vinegar during last minute of cooking.
*For beurre noisette sauce, cook butter till brown before adding flour (nutty flavor).
*For mushroom sauce, use mushroom-soaking liquid for part of the stock, and add 1-2 T minced reconstituted dried mushrooms during last minute of cooking.
*For light tomato sauce, add 1 T tomato paste during last minute of cooking.
*For mornay (cheese) sauce, add 1/2 to 1 c grated Swiss or other cheese after sauce has thickened.
*For old-fashioned curry sauce, add 1 T curry powder along with the flour.
