White Sauce Mix

Posted Thu, 06/03/2010 - 11:55am

Summary

Yield
SourceMake-A-Mix Cookery by Karine Eliason. Nevada Harward & Madeline Westover, 1978
Prep Time5 minutes
TopicsOils, sauces, and condiments

Description

This recipe is found in Make-A-Mix Cookery by Karine Eliason, Nevada Harward & Madeline Westover. It was published in 1978 and is still convenient and popular in today’s economy.

See Marcella Jerome's article Cooking for One for links to her other recipes from the April, 2010 newsletter.

Makes one quart of white sauce mix

Ingredients

  • 2 c instant nonfat dry milk
  • 1 c flour
  • 2 t salt
  • 1 c butter or alternative

Instructions

In a large bowl, combine dry milk, flour and salt. Mix well. With pastry blender, cut in butter until mixture resembles fine crumbs. Lightly pack in a large airtight container. Label container, and store in refrigerator. Use within two months. Makes one quart of white sauce mix.

To use: for a thin sauce, add 1/4 cup mix to one cup cool water. Use 1/2 cup mix for medium sauce and 3/4 cup mix for thick sauce.

Combine the mix and the water and cook over low heat until smooth, stirring constantly. Add pepper, herbs, and spices as desired.

Notes

Variations:

  • Substitute milk, tomato juice, or meat or vegetable stock for part or all of the water.
  • Add ½ to one cup cheddar cheese after mixture thickens. Stir until cheese is melted. Add 1 teaspoon curry powder to thickened mixture.
  • Use in cream soups, chowders, and au gratins.
  • Bake with sliced vegetables and toasted bread cubes.