Joanna's Cookbook: White Sauce (and Variations)

Ingredients :
2 oz Flour
2 oz Butter
20 oz (1 UK Pint) Milk
Salt and Pepper
Method :
Put all the ingredients in a blender and blend until thick and glossy.
Put into a saucepan with a heavy base.
Bring to the boil, stirring all the time with a balloon whisk or a wooden spoon.
Boil for a couple of minutes, continuing to stir, until the sauce is thick and glossy.
Variations :
Cheese Sauce : Add 3 or 4 oz grated Cheese, 2 tsp of mustard and a little grated nutmeg to the cooked sauce.
Mustard Sauce : Add 1 or 2 tbs mustard and some grated nutmeg to the cooked sauce.
Parsley Sauce : Add a handful of chopped parsley to the finished sauce.
Onion Sauce : Add 1 large onion (finely chopped) to the sauce before cooking.
Note :
Using the blender is a foolproof and quick way to make a lump-free sauce.