Instant Magic White Sauce Mix

Submitted by ElaineAnn

"This is a versatile recipe for a quick start white sauce. When making the sauce wou can add cheese or herbs of your choice. Stored in the refrigerator it will keep for months. It can also be stored in smaller containers in the freezer for longer storage."

 

• Ready In: 10mins
• Ingredients: 4
• Yields: 7 cups

ingredients

• 1 cup flour
• 4 cups nonfat dry milk powder
• 4 teaspoons salt
• 1 cup butter, cut up

directions

1. Put flour, milk, and salt in a bowl and mix well.
2. Add butter and mix well with pastry cutter (or by hand) until crumbly.
3. Put in a glass jar, cover tightly and store in refrigerator.
4. Makes 7 cups.
5. To make sauce: Combine mix (1/3 cup for thin, 1/2 cup for medium, 1 cup for thick) with 1 cup milk in a small deep heavy saucepan. Cook over medium heat, stirring frequently, for about 2 minutes. Remove from heat and use as desired.

Reviews

[Rebecca S.]

Love this recipe. Long ago, I had a similar recipe that I used almost daily. When I went back to work full time after the kids got older, I kind of stopped cooking as much and lost track of it. I missed this shortcut when I started cooking again. My health requires that I stop eating out a lot and reduce my sodium. It is shocking how much sodium there is in restaurant food. Anyway, I have used this recipe to make homemade low sodium mac and cheese, white chicken enchiladas, mushroom sauce for chicken tetrazzini, cream of tomato soup, potato soup, cheese sauce for steamed broccoli, as a roux before adding liquid, so much more! I used to make pudding with the old recipe. I'm looking forward to trying it with this one, also. I did tweak the recipe by reducing the salt by half and using my homemade butter spread as the fat instead of just butter. I whip butter and avocado oil in equal parts for a butter spread that is hopefully a little healthier. You could also replace the butter altogether with a healthier oil if you reduce it by about a third, if I recall correctly. (Butter tastes better!) If you use a shelf stable oil, it does not require refrigeration, though. I also pulse mine in a food processor until it looks like coarse meal. Makes it super easy. There are few kitchen shortcuts as versatile as this one. If you aren't using it, you're missing out.

 

[Cathy-O]

Thought you first had to brown the flour in the butter before adding the milk. I will try this.. sounds easy.