1 cup milk or 1/2 cup evaporated milk and 1/2 cup water
Melt butter or margarine in saucepan.
Blend in flour and salt until smooth.
Now stir in cold milk gradually and cook over direct heat, stirring constantly until sauce boils and becomes thick and smooth.
If stirring is done carefully there will be no lumping, but white sauce that has lumped may often be restored
beating with a rotary beater or by rubbing through a sieve and then beating if lumping is considerable. If it is necessary to keep white sauce more than a few minutes before using, place over boiling water and keep it covered, stirring occasionally.
Makes about 1 cup sauce.
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