I call this my 2-Roux sauce, because everything you need to remember is in quantities of two - from the ingredients to the cooking time.

Use this basic white sauce to create great Mac & Cheese or one of my summer favorites, Too Much Basil Sauce. Very versatile, this sauce can also be use to make Scalloped Potatoes and Creamed Chipped Beef.

2 tablespoons butter
2 tablespoons flour
2 cups milk
Salt & Pepper to taste

Melt butter in saucepan over medium heat. Stir in flour and cook, stirring, for 2 minutes. Add milk, using a whisk if you have one. Continue to cook, stirring frequently until sauce slowly comes to a boil and is thick enough to coat the back of a spoon. Salt and pepper to your taste. (try white pepper and nutmeg)