White Sauce

• 2 Tbs butter
• 2 Tbs flour
• 12 oz evaporated milk
• ¼ pint heavy cream
• salt

Melt butter in frying pan. Add flour to the melted butter. Flour/butter mixture should be runny but there should be no excess butter. If not add more flour or butter until the mixture is the correct consistency. Slowly add evaporated milk, stirring with a rubber spatula each time until no lumps remain. As sauce thickens, add heavy cream gradually while stirring until entire mixture is smooth.