Joyce's Basic Thick White Sauce

4 Tbsp. unsalted butter
4 Tbsp. flour
1 cup milk
¼ tsp. salt
Pepper, optional

In a small saucepan, melt butter over low heat. Add flour and whisk until mixture is smooth. Increase heat to medium and add milk. Whisking periodically bring mixture to a boil and then simmer gently for one minute. The mixture should be creamy and smooth. Remove from heat and add seasonings.

This recipe is the equivalent of one can of neutral flavored cream soup and can be easily converted into cream of mushroom, chicken, or celery soup by adding bits of those ingredients (sautéed first) to the sauce itself. Feel free to season the sauce further with garlic powder or fresh garlic, herbs, cheese and onions.

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