How to make a basic white sauce.
per 1 c milk and 1/4 tsp salt:
thin sauce (cream soups): 1 T each butter + flour.
medium sauce (creamed vegetables or gravy): 2 T each butter + flour.
thick sauce (souffles): 3 T each butter + flour.
heavy sauce (croquettes): 4 T each butter + flour.
Gluten restrictions: use all purpose gluten free flour mix or brown rice flour in place of the wheat flour.
