How To Make a Basic White Sauce In a small, heavy saucepan, melt 2 tablespoons of butter over low heat.

Blend 2 tablespoons of flour into the melted butter. Add 1/4 teaspoon of salt. Cook over low heat, stirring, for 4 to 5 minutes. Cooking for this length of tim e will minimize 'flour' taste. Slowly add 1 cup of milk, stirring constantly. Continue cooking slowly until smooth and thickened. For thin white sauce, follow the instructions above, but use 1 tablespoon of but ter and 1 tablespoon of flour. Thin white sauce is used in cream soups. For thick white sauce, follow the instructions above, but use 3 tablespoons of b utter and 3 tablespoons of flour. Thick white sauce is used in souffls. For heavy white sauce, follow the instructions above, but use 4 tablespoons of b utter and 4 tablespoons of flour. Heavy white sauce is used as a binder for croq uettes. Tips: To make the standard Bchamel, after adding the milk to the medium white sauce reci pe add 1 small onion studded with 3 cloves, a bay leaf, and a grating of nutmeg. Light stock, cream, or a combination may be used in place of the milk. Add more flavor by seasoning with celery salt, nutmeg, a teaspoon of lemon juice , onion juice, or sherry, or a few tablespoons of chopped chives or parsley . What You Need Heavy saucepan 2 tbsp butter 2 tbsp flour 1/4 tsp salt 1 cup milk