White Sauce Mix
2 c. instant dry milk OR 1 1/2 c. regular non-instant nonfat dry milk
1 c. flour
2 tsp. salt
1 c. butter or margarine
Measure all ingredients into a bowl, blend very well, transfer to vacuum seal bag, seal and store up to a year.
To make the Mix, follow the directions available here
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should this be stored in the refrigerator? how do you then make the white sauce?
i would like to know how to make the white sauce from the mix. how much water or milk do you add to how much of the mix when i’m ready to prepare the white sauce?
i was wanting to know how to prepare the sauce mix when you are ready to use it in a recipe.
i have a white sauce mix recipe that is very similar. it calls for 1 1/2 cups nonfat dry milk, 3/4 cup flour, 1 tsp salt. Cut in 1/2 cup margarine until it resembles small peas.
It should be stored in the refrigerator. To make a medium sauce, combine 1/2 cup of the mix with 1 cup cold water. A thin sauce can be made by using 1/3 cup of the mix or a thick sauce with 2/3 cup of mix.
This makes about 10 ounces of sauce which happens to be the same amount as a can of condensed soup. I have used this successfully as a substitute for condensed cream soups.
Cream of mushroom soup add sautéd (in margarine or butter) 1/4 cup chopped mushrooms and 1 tbsp. finely chopped onion;
Cream of chicken soup add a tsp chicken bouillon granules, 1/4 t. poultry seasoning and a small amount of finely diced chicken;
Cream of celery soup add sautéd (in margarine or butter) 1/2 cup celery and 1 tbsp.
finely chopped onion;
Cheese sauce add 1/2 cup grated cheese and 1/4 tsp dry mustard;
Tomato soup use tomato juice instead of water for the liquid and add a dash of garlic salt, onion salt, basil, and oregano.
i want to know how to prepare the sauce mix when you are ready to use it in a recipe.
Here’s the downloadable version of this recipe with complete directions:
Cream or White Sauce Mix – Downloads – Budget101.com