Instructions: In a small heavy saucepan, melt the butter over low heat, then whisk in the flour to make a paste. Whisk frequently while it cooks for 2 minutes. Off the heat, slowly add the milk, whisking until smooth after each addition. Whisk in the salt and pepper to taste and then whisk frequently over medium heat until the sauce bubbles and thickens. Stir in the marjoram.

Next try the sauce with dill, then sage, then with Chinese chives.

This recipe yields 2 cups of sauce.

Comments: If you wish to cover and refrigerate the sauce for a few hours, warm it up gently in a bain-marie (a pot set in a pot of hot water) or in a double boiler.

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