White sauce recipe

Kristine says I should post my white/cream sauce recipe. She says it's lower fat than most.

I don't remember what details work best, but it's something like this:

2 cups chicken or turkey or whatever broth
1 cup milk (we use 1%)
1/2 cup white flour (and I use wheat flour for most things but white for this)
1 tsp salt
1/2 tsp pepper

Put it all in your pan (I usually use cast iron) cold. Mix it (scraping the bottom) constantly (well, more so after it gets past the cold phase) while it gets hot. It should thicken up once it starts boiling.

That exact ratio on milk to flour controls thickness, too. I forget what works best. If you need to add more flour later, mix it in some cold water or milk first to avoid super clumpiness. Better just to get it right up front. Too bad I can't promise what that ideal ratio is.