Salsa Bianca Classica -- Classic White Sauce

• 3 tbsp. butter
• 3 tbsp. flour
• 2 cups liquid (at least 1/2 milk) *
• Salt to taste
• White pepper to taste **

1. Make a roux by melting the butter in a saucepan and adding the flour all at once; whisk constantly to form a smooth blonde paste.
2. Cook the roux, but do not brown it.
3. Within a few minutes the roux should be smooth and very thick.
4. Whisk continually.
5. Add half of the liquid (milk) and continue to whisk the sauce constantly.
6. Add the remaining liquid, a little at a time until the proper consistency is achieved.
7. If more liquid is need, use additional milk.
8. Continue to whisk for a few more minutes.
9. Add salt and white pepper to taste.
10. Use this white sauce in any recipe calling for a medium white sauce.

butter, flour, liquid, salt, white pepper

Taken from www.foodgeeks.com/recipes/18764 (may not work)