White gravy

2 Tbsp butter                                   2 Tbsp flour
1/2 tsp chicken boullion                        1 C. milk

in pan make butter and flour paste and lightly heat. Stirring constantly.
Just enough to take the raw taste out of the flour. 1 to 2 mins.
Add milk and stir constantly til it thickens.

You can make recipe thicker by adding flour or cornstarch
and they can be thined by adding more liquid.  Does not have to be exact.