White Sauce

By the way, just as you can usually substitute canned cream-of-anything soup for white sauce in most recipes, you can substitute white sauce for the canned soup. You might want to add a bit of chicken bouillon cube, or some chopped celery or chopped mushrooms. Or not. As far as I’m concerned, all the cream-of soups do in most recipes (unless you’re eating it as soup, of course) is to add something to hold it all together, and they don’t add much flavor anyway.

White Sauce

2 T butter

2 T flour

1 c milk

In a small saucepan, melt the butter. Add the flour and cook gently, stirring constantly, until the butter and flour are combined. Slowly add the milk, again stirring constantly. (Stirring constantly keeps it from being lumpy. Or at least it helps. To be perfectly honest, it’s going to be lumpy sometimes anyway. That’s just the way life goes sometimes.) Heat gently, still stirring, until it thickens. This will make a thick white sauce. If you want it thinner, just add more milk.