Homemade White Sauce Mix
Taken from the book Make A Mix, by Eliason, Harward & Westover
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!
Prep Time 10 minutes mins
Shelf Life 60 days d
Course Main Course
Cuisine American
- 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. Keyword master mix, white sauce