White sauce is one of the most decadent sauces coming out of your kitchen, and works awesomely as the base of so many other great sauces and gravies. This homemade white sauce mix is super easy to make and keep in the fridge for a 2-3 minute white sauce that comes out perfect every time.
How to Use Homemade White Sauce
Our family absolutely adores homemade white sauce. It absolutely elevates any dish, making it richer, more delicious, and more filling.
We use it as a base for gravies and cheese sauce, mostly, but it will work wonderfully wherever white sauce is needed in your menu plan.
The Recipe
This mix is super quick to make and lasts about 2 months in the fridge.
Homemade White Sauce Mix
Adding a rich white sauce to meat or veggies makes a dish 100% better! Keep this mix in your fridge to use anytime for cheese sauce, cream of chicken soup, or gravy!
- 2 cups instant nonfat dry milk (or 1-1/2 cups regular nonfat dry milk)
- 1 cup all purpose flour
- 2 tsp salt
- 1 cup butter
Combine all dry ingredients and mix well.
With a pastry blender, cut in butter until mixture resembles fine crumbs.
Put in an airtight container. Label with date and contents.
To use, combine 1/2 cup white sauce mix and 1 cup cool water. Cook over low heat until smooth, stirring constantly. Season with pepper, herbs, and spices, if desired. Makes about 1-1/2 cups sauce.
CREAM OF CHICKEN SOUP:
Make white sauce as explained above, but instead of the pepper, herbs, and spices, add 1.5 tsp Chicken Flavored Better Than Bouillon. Use in dishes that call for cream of chicken soup.
CHEESE SAUCE:
Make white sauce, no pepper, herbs and spices. Add 1 cup of shredded cheddar cheese and whisk until completely melted. Use in casseroles, over baked potatoes, or add a small can of green chilis and pour over chicken enchiladas.
PERFECT EVERY TIME TURKEY GRAVY:
Add 1 cup mix to 2 cups boiling turkey drippings (fat separated out first), whisk, then reduce heat until thick. Add seasonings such as salt, pepper, sage, and thyme to taste.
Hi. Thank you for the recipe. I plan to make this shelf stable for use in meal prep as well as long term storage. I will use whole milk powder and heavy cream powder for a nice thick creamy soup. I also need it to be keto so will use either all almond flour or 1/3 coconut, 2/3 almond flour. (I’ll need to experiment to see if the coconut causes flavor issues and hydration issues)
The butter will need to be powdered in order to make it shelf stable, so I’ll need to see how much powder to make the reconstituted amount.
Looking forward to trying it out.