Homemade Basic White Sauce

4 tablespoons butter ($.40) 
6 tablespoons flour ($.10)
3 cups milk ($.30) 
salt and pepper

In a medium saucepan, melt the butter over medium heat. 
Add the flour and whisk with the melted butter until it forms a paste and bubbles.

Whisk in the milk (or other specified liquids). 
Whisk until flour and butter have dissolved into the milk.

Cook the sauce over medium heat for 5 to 6 minutes, stirring continuosly. 
The sauce will begin to thicken, as it bubbles and cooks. 
To reach the desired consistency of the sauce you need for your meal, 
add the milk or flour, 1 tablespoon at a time. 
To make the sauce thicker, whisk in more flour. 
To make the sauce thinner, whisk in more milk. 
Once the sauce reaches the desired consistency, use it in the meal as directed.

Variations:

Cream of Chicken: Use 2 cups of milk and 1 cup of chicken broth in place of the 3 cups of milk.

Cream of Mushroom: Add 1 can (6 ounces) chopped mushrooms to the basic white sauce.

Cream of Celery: Use 2 cups of milk, 1 cup of vegetable broth in place of the 3 cups milk, 
and add 1 cup of finely chopped celery.

Cost $.80 for 4 cups

FRUGAL FACT: Making your own white sauce is not only cheaper than buying a pre­pared sauce, 
but also by making your own sauce you eliminate many of the preservatives and sodium found 
in the prepared products.