Serves: 5
Total Calories: 76

* See note below.
2 tablespoons butter or margarine
2 tablespoons flour
1 cup milk
Salt and freshly ground pepper to taste
* See note below.

* Use Medium White Sauce (see below) as the base for this variation. Medium White Sauce * In a heavy saucepan, melt butter or margarine and stir in the flour cook, stirring constantly, for 3 minutes. Add milk and continue to stir as sauce thickens. Bring to a boil, add salt and pepper to taste, lower heat and continue to cook and stir for 3 minutes. Remove from heat. If using later, place a piece of plastic or waxed paper directly on surface of sauce to prevent a skin from forming. Make the sauce with half chicken broth and half cream in place of the milk. When cooked, add 2 chopped hard-cooked eggs and 2 to 3 teaspoons capers-a delicious sauce for cooked fish or chicken.

Nutritional Facts:

Serves: 5
Total Calories: 76
Calories from Fat: 49

More Recipes from the Never Say Leftovers Cookbook:
Cheese Sauce
Curry Sauce
Egg Sauce
Medium White Sauce
Mornay Sauce
Thick White Sauce
Thin White Sauce
Vanilla Sauce