Yields 1 pint

Use this sauce as an accompaniment for an entrée.

1 pint skim or soy milk

1 teaspoon extra-virgin olive oil

1 teaspoon unbleached flour

Fresh-cracked black pepper, to taste

Kosher salt, to taste

Heat the milk to near boiling in a small saucepan. While the milk heats, mix together the oil and flour. Whisk the flour mixture (roux) into the heated milk. Season with pepper and salt

Thick or Thin?

You can vary the thickness of this sauce by altering the amount of milk you use: If you prefer thin sauces, increase the amount of milk; if you prefer thick sauces, decrease the amount of milk.