A white cream sauce that is great served over chicken or pasta.
-By Christine (Salzer) Strommen
2 Tbsp butter
2 Tbsp flour
1/8 tsp pepper
1/4 tsp salt
1 cup hot milk
- Scald milk.
- Melt butter in sauce pan. Remove from fire and mix with flour.
- Return to fire and cook until it bubbles, and then add 2/3 cup of the hot milk at once and the rest gradually. Boil, stirring constantly until it thickens.
- Season and serve hot.
- For use as a base in macaroni and cheese, add 2/3 cup milk extra. Then add in your cheese of choice to taste)