White sauce (Bachamel)

1 1/4 cups warm milk (any kind you may use lower fat type

 if your watching your calories)

2 tablespoons oil,or butter

2tablespoons flour

pinch of salt

pinch black pepper

1/4 teaspoon garlic powder (Optional)

You may add herbs and flavors if you wish to.

How2:

In a pot add oil or butter on med-low heat. add flour to the heated oil and wait for it to bubble.                                                      

stir mixture a few Min's but don't brown or burn it.

once its completely combined add the warm milk.whisk well until its becomes combined and the flour has dissolved in the milk.

lower the heat once it thickens and salt,pepper,and garlic powder.

bring to a simmer, stir to prevent it from burning in pan. cook for 3-5mins. when the sauce is thick and creamy turn heat off. at this point if your using any fresh herbs you may add them when you turn heat off. 

Storage: place in glass bowl cover with plastic wrap be sure to have the plastic wrap touching the top of the sauce to prevent it from forming a hard surface.

TIP: the key to this sauce is the flour to oil ratio this makes the perfect thickness and allows you to multiply the recipe if needed.

Serve this with pasta, as the creamy sauce in a casserole or creamy soup. its great in a scampi sauce, you may also use this instead of pizza sauce, and add shredded cheeses to make your very own baked mac n cheese or even Romano and parm cheese for an Alfredo.

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