White Sauce

I've been experiementing with white sauces over pasta. I've found an easy way to make them. I just have to get used to the proportions.

Last night I melted 2 tbsp butter into a small pot at medium heat. I sprinked that with 2 tbsp flour. After the flour and butter are combined I added 1 cup of milk. Then I whisked until thick

Mixing the flour with the butter to form a roux is what makes the sauce easy. For years I've added the milk to the pot immediatly after adding the flour. This makes clumps. Mixing the flour with melted butter first makes the additon of milk go easy.

My sauce was good but a bit thick. I'm going to cut it back to 1 tbsp butter and 1 tbsp flour.