Basic White Sauce

1. In a small, heavy saucepan, melt 2 tablespoons of butter over low heat.
2. Blend 2 tablespoons of flour into the melted butter.
3. Add 1/4 teaspoon of salt.
4. Cook over low heat, stirring, for 4 to 5 minutes. Cooking for this length of time will minimize 'flour' taste.
5. Slowly add 1 cup of milk, stirring constantly.
6. Continue cooking slowly until smooth and thickened.
7. For thin white sauce, follow the instructions above, but use 1 tablespoon of butter and 1 tablespoon of flour. Thin white sauce is used in cream soups.
8. For thick white sauce, follow the instructions above, but use 3 tablespoons of butter and 3 tablespoons of flour. Thick white sauce is used in soufflés.
9. For heavy white sauce, follow the instructions above, but use 4 tablespoons of butter and 4 tablespoons of flour. Heavy white sauce is used as a binder for croquettes.