White/Cheese Sauce
Course: Sauces, Dips & Dressings
1st Gen Author: Norma Lybbert
- ½ cup butter
- ½ cup flour (approx)
- 1 quart half & half
- ½ tsp salt
- ¼ tsp pepper (optional)
Melt butter in a 2 quart sauce pan
add enough flour to make a thin paste (not too thick or your gravy will be lumpy)
Stir until combined
If you want a brown gravy, let cook until mixture becomes browned, not burned
Add half & half (or Milk) stirring constantly until thick
add salt and pepper to taste
If you want a cheese sauce, add grated cheese
