SAVOURY SAUCES: This is the basic white sauce made with milk. Other liquid, such as hot chicken or vegetable sauce can be used to substitute for milk. A combination of stock & milk is often preferred too.

BASIC WHITE ROUX SAUCE:

½ cup butter****                                                                    

½ cup all purpose flour

2 ½ cups hot milk                                                       

salt and white pepper

 

****The basic guideline is cooking equal parts of butter and flour together; then adding in equal (or a little more) amount of liquid--preferably hot--to make into a sauce****.  

In a heavy saucepan over moderate-low heat, melt butter. Stir in flour. Cook flour for 2 to 3 minutes, stirring constantly, or until flour has absorbed all the butter. The roux should not be allowed to colour. 

Remove saucepan from heat. Using a wire-whisk to whisk in one hand, while pouring in hot milk gradually with the other hand, blend in the liquid. Keep whisking continuously  to make sure that the milk is blending into the roux smoothly and thoroughly, and there is no lumps.

Bring to a gentle simmer and cook sauce for 15 minutes. Add salt and pepper to taste. Strain before using.