Prep 10 mins
Cook 10 mins
This is a very useful recipe for the busy cook! Keep this dry mixture in an airtight container in your fridge, and that tedious task of making a basic white sauce becomes a simple matter of mixing this with water, whisking, and bringing it to a boil ... All instructions included here! Time to make is a guess!
- 2 cups full cream milk powder, plus 3 tablespoons (550 ml or 200 g)
- 1 cup flour (250 ml or 140 g, cake flour preferred)
- 1⁄2 lb butter, cold, hard (250 g)
- Into a large bowl sift the milk powder and flour two or three times.
- Using a cheese grater, grate the cold butter into the mixture, then rub it in with your fingers until it resembles fine crumbs.
- Keep this mixture tightly closed in a jar in the fridge.
- This makes about 1 lb 3 1/2 oz mixture (600 g).
- THIN WHITE SAUCE: use 1 oz plus 1 tablespoon mixture (40 g).
- MEDIUM SAUCE: use 2 oz mixture (60 g).
- THICK SAUCE: use 3 oz mixture (80 g).
- As the original recipe is metric and more accurate, you might have to experiment a little with these weights! It's hard to calculate precisely into ounces.
- TO MAKE A BASIC WHITE SAUCE:.
- (Measure out the mixture according to weight, depending on how thin or thick you want your sauce. Zaar wil number the following, but please read it as a "recipe" for your white sauce).
- Your weighed mixture.
- 1/2 teaspoon salt.
- White pepper to taste.
- 3/4 cup + 1 tablespoon water (200 ml).
- Grated cheese or whatever ingredients you need for the type of the sauce you wish to make.
- Whisk the dry mixture, salt, pepper and water over gentle heat. Whisk until it starts to boil, and thickens. Simmer about 2 - 3 minutes.
- Now add your choice of ingredients.
- This will make about 1 cup of sauce, so double quantities if you need more.
- AGAIN: depending on a few variables, you might have to experiment to get the right sauce consistency.