Ingredients:

2 Tablespoons ghee (or margarine)
2 Tablespoons Tapioca flour
¼ teaspoon salt
1/8 teaspoon pepper
1 cup milk substitute of your choice. I use rice milk

Heat ghee in 1 ½ quart saucepan over medium heat until melted. Stir in flour, salt and pepper. Cook over medium heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir one minute.

Mustard sauce: Stir in ¼ teaspoon dry mustard with the flour. Add a bit of Turmeric for color, and/or some pureed cooked carrots, and this makes a good substitute for the orangey sauce that comes on mac and cheese.

Curry sauce: Stir in ½ gfcf curry powder (make your own) with the flour. Good with Chicken, lamb, shrimp, or vegetables. Dill sauce: Stir in 1 teaspoon fresh or ½ teaspoon dried dill weed, and a dash of ground Nutmeg with the flour. Good on chicken and fish.

Thin sauce: Decrease ghee and tapioca to 1 tablespoon.

Thick sauce: Increase ghee and Tapioca flour to ¼ cup.