To be used as a white sauce or as the base for many other sauces. This is one of the Mother Sauces.
- 2 T margarine or butter
- salt and pepper to taste
- 2 T flour
- 1 cup milk
Preparation time 10mins
Cooking time 10mins
Melt the butter in a sauce pot.
Add the flour and make the roux. Careful not to burn.
Salt and pepper.
Slowly add the milk. Slowly so that the flour mix does not lump.