Egg Sauce

1. 1

   In a large 4 quart saucepan, melt a pound of butter or oleo over medium high heat.

2. 2

   While heat is still on, whisk in a little at a time about 3 pounds of flour.

3. 3

   Beat it hard every time (no lumps).

4. 4

   It will be real thick.

5. 5

   When cooled, shave it off with large spoon (takes less whipping to thicken all gravies and sauces.)

No additional tips available.