Recipe Help: White Saucery For Real People

1 Tbls butter / 1 Tbls flour / 1/2 tsp salt / 1 cup milk

Melt the butter, add in the flour creating a mixture making sure to work it occasionally to prevent lumps.

Lumps still, use a handheld upright blender or whisk. Use your judgement on the amount of heat...I try to work with it as high as possible without burning.

Add in the cold milk gradually, and work it to smooth things out. Get it bubbling, not rolling.

At a boil, turn down heat. If your working with electric, it's better to have a separate burner on low/medium to transition. You'll be able to control your cooking process on older stoves.

Good reason to invest in a butane Japanese single burner. I got mine for $19.95 at a Thai store, and the fuel's cheap!

John's Tip:
White Sauce is the base of many variations used in many dishes. By doubling or tripling just the butter or flour, you can create either a medium or thick sauce. Just keep the milk and salt the same. Learn this!