3 tablespoons butter
3 tablespoons flour
1 cup milk or other liquid
…..
Melt butter over low heat in a small saucepan. For a delicate flavor, even commercial establishments have found no substitute for butter. Add flour and blend over low heat for 3 to 5 minutes. Stir the milk in slowly. For better consistency, scald the milk before adding the roux; but be sure–to avoid lumping–that the roux is cool when you add it. Cook and stir the sauce with a wire whisk until thickened and smooth. Sauce may be used as a base for cheese sauce for vegetables or for a gravy base. Use anywhere a thick white sauce is called for.