Basic Cream Sauce

If this sauce is made with chicken, veal, or fish broth, it is called a velouté; if with milk, it starts out as a sauce béchamel. Besides dressing vegetables, it is useful for combining leftovers and can be varied with herbs, spices, and cheeses. If a thin sauce is needed, use 1 tablespoon less flour; if a very thick sauce is wanted, use 1 tablespoon more flour and ½ tablespoon more butter than the recipe calls for.