French chefs are known for their splendid sauces?sauces that do not cover up the flavor of the food served with them, but rather compliment whatever they are eaten with. And while many American cooks assume French sauces are difficult and time consuming to make, nothing could be further from the truth. While it makes good sense to at least begin with an excellent cooking recipe for a French sauce and complimentary menu, you?ll soon learn you can whip up a sauce quickly without looking at a recipe. Here?s how to make a classic white sauce (or, as the French say, sauces blanches). What you need: Butter Flour Milk or stock (you can even use wine) 1. Begin by measuring out the roux, or the butter and flour base of the sauce. (As a general rule, follow these guidelines: For a thick sauce, use 1 T. of flour for every cup of liq Knife Sharpener uid; for a medium-thickness sauce, use 1 T. of flour per cup of liquid; and for a thick sauce, use 2 T. of flour per one cup of liquid.) 2. Over low heat, melt 2 T. of butter in a saucepan. 3. Blend in 3 T. flour. Cook these two ingredients together slowly for several minutes before adding any other ingredients, stirring constantly. After about 2 minutes, the roux should be frothy. 4. Meanwhile, in a saucepan, heat 2 cups of milk and a pinch of salt until they boil. 5. Remove the roux from heat. Once it stops bubbling, add to it the milky liquid. Beat with a wire whip. 6. Place the saucepan over medium-high heat and continue to use the wire whip until the sauce comes to a boil. While continuing to stir, boil for 1 minute. 7. Remove from heat and add salt and pepper to taste. 8. If desired, you may also add extra flavoring.