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Directions:

Melt the butter in a saucepan over moderate heat without letting it brown.  Add the flour, accurately measured, and stir, preferably with a wire whisk, until it is well blended.

Meanwhile, bring the milk almost but not quite to the boiling point.  While stirring the flour and butter mixture vigorously, add the hot milk all at once.  When the mixture comes to a boil it eill thicken automatically.  Simmer, it time allows, for five minutes.  SEason to taste with salt andpepper and if desired, a pinch of nutmeg.

Note: Some quarters recommend that the butter-flour roux be stirred on and off the heat for five minutes before the milk is added, taking care that the mixtue does not brown.  Although this does away with the raw taste of the flour, it is not absolutely essential.

variations: 

 Thin White Sauce: follow the directions aboce, using one tablespoon buter and one tablespoon flour for each cup of milk.

Thick White Sauce:  Use three tablespoons each of flour and buter for each cup of milk.

Sauce Mornay: Add one-half to one cup grated Cheddar or American cheese to the hot sauce and stir over low heat until melted.  SEason with mustard and Worcestershire sauce to taste.

Sauce Veloute:  Combine one teaspoon dry mustard with the flour when makeing white or veloute sauce.

Mustard Sauce:  Combine one teaspoon dry mustard with the flour when making white or veloute sauce.

Fresh Herb Sauce:  Add one teaspoon freshly chopped herbs, such as parlsey or fresh dill.

Dried Herb Sauce:  Add one-half teaspoon dried herbs, such as thyme or oregano.