White Sauce or Cheddar White Sauce

For use in my Vegetable Melange Au Gratin recipe (#111644). Great for vegetables, omelets, souffles. For a richer white sauce, substitute light cream for milk, omitting salt. Can be made thinner for soups.

• Ready In: 15 mins
• Yields: 1 Cup

Ingredients

• 2  tablespoons butter or 2  tablespoons margarine
• 2  tablespoons all-purpose flour
• 1⁄4 teaspoon salt
• 1  cup milk
• 1  dash white pepper
• 1  cup  shredded sharp cheddar cheese (optional)

Directions

1. Melt butter in sauce pan over low heat, blend in flour, salt and dash white pepper (black is fine).
2. Add milk all at once, cooking quickly, stirring constantly until mixture bubbles and thickens.
3. Remove sauce immediately upon bubbling.
4. CHEDDAR SAUCE add 1 cup shredded sharp Cheddar cheese (makes 1 1/2 cups).