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Ingredients:
400 ml milk 
2 tbsp flour 
50 g butter 
½ tsp slat 
½ tsp white pepper
 
Method:
Melt butter, add flour, stir for a minute. Slowly add milk while stirring continuously, add salt and pepper. Stir till the sauce thickens and bubbles form on the surface.
Chicken or fish stock may be substituted for milk wholly or in part, according to recipe requirements.
Note: for a thick white sauce increase quantity of flour to 2 ½ tbsp. For a thin sauce decrease flour to 1 ½ tbsp.