Short Cut for making white sauce

Make a smooth paste using equal parts of soft butter and flour.
Store the paste in the fridge to have ready any time you want to make a white sauce. To use this paste, follow this guide:

for a thin sauce, use 1 1/2 tbl. for each cup of milk
for a medium sauce, use 3 tbl. for each cup of milk
for a thick sauce, use 4 1/2 tbl. for each cup of milk

Heat the milk til very warm and then add the desired amount of butter/flour paste and seasonings as desired. Stir constantly until mixture boils, and boil for 1 minute. Remove from heat and use in recipe. The flour/butter paste should keep in the fridge for at least several weeks.