WHITE SAUCE MIX
List of Ingredients
- 2 CUPS INSTANT NONFAT DRY MILK
- 1 CUP UNBLEACHED FLOUR
- 2 TEASPOONS SALT
- 1 CUP BUTTER OR MARGARINE
Instructions
- IN A LARGE BOWL COMBINE DRY MILK, FLOUR AND SALT. MIX WELL TO BLEND. WITH A PASTRY BLENDER CUT IN BUTTER OR MARGARINE UNTIL MIXTURE RESEMBLES FINE CRUMBS. ( THIS CAN BE DONE IN A FOOD PROCESSOR TO SAVE TIME).
- LIGHTLY PACK IN A LARGE AIRTIGHT CONTAINER OR JAR. STORE MIXTURE IN REFRIGERATOR. USE WITHIN 2 MONTHS.
- MAKES ABOUT 1 QUART OF MIX.
- TO MAKE BASIC WHITE SAUCE:
USE 1/2 CUP OF WHITE SAUCE MIX AND 1 CUP OF COOL WATER. COMBINE IN A SMALL SAUCE PAN. COOK OVER LOW HEAT UNTIL SMOOTH STIRRING CONSTANTLY WITH A WIRE WHISK. SEASON WITH PEPPER, HERBS AND SPICES, IF DESIRED.
- MAKES ABOUT 1 1/2 CUPS OF SAUCE.
- THINER WHITE SAUCE:
DECREASE THE MIX TO 1/4 CUP.
THICKER WHITE SAUCE:
INCREASE MIX TO 3/4 CUPS.
- VARIATIONS:
SUBSTITUTE MILK, TOMATO JUICE, CHICKEN OR BEEF STOCK FOR ALL OR PART OF THE WATER.
CHEESE SAUCE:
ADD 1/2 TO 1`CUP SHREDDED CHEDDAR CHEESE AFTER MIXTURE THICKENS. STIR UNTIL CHEESE IS MELTED.
CURRY SAUCE:
ADD 1 TEASPOON CURRY POWDER TO THICKENED MIXTURE.
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