Basic White Sauces

1 tablespoon margarine or butter
1 tablespoon all purpose flour
1/8 teaspoon salt
dash of pepper
3/4 cup milk


In small saucepan, melt margarine or butter.
Stir in flour, salt and pepper.
Add milk all at once.
Cook and stir over medium heat until thick and bubbly.
Cook and stir one minute more.

Sauce hints: Prevent lumps by stirring constantly. If lumps do form, beat sauce briskly with wire whisk or rotary beater. Cook sauces over low to medium heat and do not overcook.

Variations:

Cheese Sauce: Omit salt and stir 3/4 cup shredded Swiss, Gruyere or American cheese, or 1/4 cup crumbles blue cheese into the cooked sauce until melted.

Garlic Herb Sauce: Cook 1 clove garlic, minced in the melted butter, stir in 1/4 teaspoon dried basil, oregano or sage, crushed, with the flour

Lemon Chive Sauce: Add 1 tablespoon snipped chives and 1/2 teaspoon finely shredded lemon peel with the flour

Parmesan Cheese Sauce: Omit salt and stir 1/4 cup grated Parmesan cheese into cooked sauce until melted

Sherry Sauce: Stir 1-2 tablespoons dry sherry into cooked sauce