• 3 cups milk
• ½ cup plain flour
• 1 tbsp. butter
• 2 tbsp. cheese grated
• Salt to taste
• pepper to taste

• In a dry heavy sauce pan, roast the flour till light pinkish in color.
• Remove and keep aside for cooling.
• Melt butter in the pan, and then add half the milk.
• Mix the remaining milk in the cooled flour to form a smooth paste.
• When milk comes to a boil, add paste and stir continuously.
• Bring back to a boil.
• Cook till the sauce is thick enough to coat the back of a spoon thickly.
• Sprinkle salt and fresh ground pepper and stir to mix well.
• Making time: 20 minutes, Makes: 4 cups sauce
• Shelf life: Frozen 2 weeks (thaw to room temperature before using) Refrigerated 1 day

Italian Sauce:

• 3 basil chopped
• 3 tbsp. parsley chopped
• 2 cloves garlic crushed
• 200 ml. pure olive oil
• 75 gms. Parmesan cheese grated
• Salt to taste, Pepper to taste (fresh ground)