3 Tbsp. butter
2 Tbsp. flour
1 c. milk
salt and pepper to taste
Directions:
In a skillet, melt butter over medium heat. Before it browns, add flour. Mix thoroughly to make a roux, a smooth, thick, paste. Very gradually, add milk, just a little at a time. Stir with each addition until it is smooth. (If you add too much at once, you'll end up with a lumpy sauce.) Cook over low heat until thickened. Season with salt and pepper to taste. As the milk heats, it will activate its sugars, so without salt this sauce can be almost sweet. Sauce will thicken upon standing.
To double, which will give you enough sauce for a one-pound box of pasta, use 4 Tbsp. butter and 4 Tbsp. flour and 2 c. milk.
This is a "foundation" sauce, subject to endless variations limited only by your imagination. Serve with pasta, vegetables, anything that needs some extra creaminess.
Variations:
Cheese sauce: Add grated cheese to make a basic cheese sauce. Any nice melting cheese will do.
Pan gravy: Substitute broth or stock for the milk for quick pan gravy. When I make gravy, I often use homemade chicken stock, which I freeze in 1 cup portions. Adding the frozen stock makes it easy to add just a little at a time as it slowly melts.
Cream gravy: Use half broth/stock and half milk for cream gravy.
Substitute oil for the butter for a slightly different flavor.
Submitted by Gretchen Grant
Contributed on: Monday December 19th, 2005 and modified on Friday May 18th, 2007