White Sauce

1/4 cup butter or margarine
1/4 cup flour (do not sift)
2 cups milk
salt and pepper to taste
dash of nutmeg (optional)

In a saucepan melt the butter until bubbly then slowly stir in the flour until well blended and bubbly (do not let mixture turn brown). Remove from the heat and stir in the milk, use a wire whisk. Return to medium heat, stirring constantly until the mixture is thick and smooth. Add the salt, pepper and nutmeg (optional) to taste. Makes about 2 cups of sauce.

Variations: Season (after cooking) with Worcestershire sauce, minced onion, garlic salt, Sherry, white wine, mustard or paprika.

To jazz it up you can add chopped capers, chopped parsley, sliced olives, anchovies, crab meat or small shrimp.