Procedures:
| 1 | Step one: the roux-- in a double boiler, over lightly simmering water, melt butter, stir in flour, blend, and let cook for 10 minutes. | | 2 | Step two: heat milk and cream together in a separate pan and stir slowly with a wire whisk bit by bit into flour and butter roux. | | 3 | Add salt and cook slowly for 45 minutes. | | 4 | Variations: an alternate method is to place sauce in a covered ovenproof dish and cook in a 275°F oven for 45 minutes. | | 5 | For a thinner sauce, more warm milk may be added |
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