This basic white sauce can be used in many dishes as well as for the base of other sauces and gravies. To make a thinner sauce, add an additional cup of cream or milk. Evaporated milk can be used also, but the finished sauce will taste much different.
2 T butter
1 T extra virgin olive oil
3 T all-purpose flour
2 c. milk or cream
1/2 tsp. salt
White pepper to taste
Pinch of nutmeg (optional)
Melt butter with oil in the bottom of a medium-sized saucepan over medium heat. Add flour to make a roux and stir constantly while cooking for one minute.
Whisk in milk, slowly to prevent lumps from forming, until you have a smooth paste. Bring to a boil while stirring constantly. Reduce heat to a low simmer and cook stirring constantly for 5 to 8 minutes. Sauce should be very thick.
Season with salt and pepper to taste. Add nutmeg.