Melt
butter, add flour, stir for a minute. Slowly add milk while
stirring continuously, add salt and pepper. Stir till the
sauce thickens and bubbles form on the surface.
Chicken
or fish stock may be substituted for milk wholly or in part,
according to recipe requirements.
Note: for a thick white sauce increase quantity of flour
to 2 1/2 tbsp. For a thin sauce decrease flour to 1 1/2 tbsp.
