Basic White Sauce (good alternative to cream soups in recipes)

Prepare as directed, according to desired thickness (thin / medium / medium-thick / thick).

Melt in heavy saucepan:
Butter (1 T. / 2 T. / 3 T. / 4 T.)

Blend in, cooking and stirring until bubbly:
Flour (1 T. / 2 T. / 3 T. / 4 T.)
Salt (1/4 tsp. for all)

Using wire whisk to prevent lumps, stir in:
Milk, stock, or combination (1 C. for all)

Cook just until smooth and thickened.  Makes slightly over 1 cup.  Medium-thick compares to undiluted condensed soups and make approximately the same amount contained in one 10-oz. can.

OPTIONS
Cheese sauce: Add 1/2 C. grated nippy cheese and 1/4 tsp. dry mustard.
Tomato sauce: Use tomato juice as liquid; add dash each of garlic salt, onion salt, basil, and oregano.
Mushroom sauce: Saute 1/4 C. chopped mushrooms and 1 T. finely chopped onion in butter before adding flour.
Celery sauce: Saute 1/2 C. chopped celery and 1 T. finely chopped onion in butter before adding flour.
Chicken sauce: Use chicken broth or bouillon as half the liquid.  Add 1/4 tsp. poultry seasoning or sage and diced cooked chicken if available.

Vary flavor with the following:
curry powder
garlic, onion, or celery salt
grated nutmeg
lemon juice
Worcestershire sauce
chili powder
chopped or blended vegetables
chopped parsley
chopped chives
chopped hard-cooked eggs