• Ingredient proportions above are for a thin sauce. For a medium sauce, increase butter and flour to 2 to 3 tablespoons. For a thick sauce, increase butter and flour to 4 tablespoons.
• Melt butter over low heat in a heavy saucepan. Blend in flour and seasonings. Cook over low heat, stirring until mixture is smooth. Remove from heat. Stir in milk. Bring to a boil. Boil for 1 minute, stirring constantly. Cook until thickened. For best flavor, cook 10 minutes.
• Three rules for a perfect white sauce:

  To eliminate raw, starchy taste, bubble flour and butter 1 minute.

  For easier, smoother blending, remove from heat when adding milk.

  For smooth, velvety texture, keep stirring until thickened.

Variations:

• Cheese sauce: Follow key recipe above, except add 1/4 teaspoon dry mustard with seasonings. Blend in 1/2 cup grated cheese. Stir until cheese is melted.
• Mushroom sauce: Follow key recipe above, except sauté 1 cup sliced mushrooms and 1 teaspoon grated onion in the butter 5 minutes before adding flour.
• Seafood Sauce: Follow key recipe above, except carefully stir into sauce 1/2 to 1 cup cooked shrimp or pieces of other seafood.
• Red Sauce: Follow key recipe above except stir in 3 tablespoons tomato puree.
• Curry Sauce: Follow key recipe above, except sauté 1/2 teaspoon curry powder in the butter before adding flour and other seasonings.
• Egg Sauce: Follow key recipe above, except carefully stir in 2 diced hard-cooked eggs. Season.
• Cucumber Sauce: Follow key recipe above, except add 1/2 cup grated or thinly sliced cucumber and a dash cayenne pepper. Simmer 10 minutes.
• Dill Sauce: Follow key recipe above, except with the seasonings, add 1 teaspoon minced fresh dill or 1/2 teaspoon dried dill and a dash of nutmeg. Simmer 2 to 3 minutes.