Saturday, May 18, 2013

White Sauce Mix

Just as you can usually substitute canned cream-of-anything soup for white sauce in most recipes, you can substitute white sauce for the canned soup. You might want to add a bit of chicken bouillon cube, or some chopped celery or chopped mushrooms. Or not. As far as I’m concerned, all the cream-of soups do in most recipes (unless you’re eating it as soup, of course) is to add something to hold it all together, and they don’t add much flavor anyway.

White Sauce Mix
2 c instant dry milk (powdered milk)
1 c flour
2 t salt
1 c butter

Measure all ingredients into a bowl and blend very well. (A pastry blender works great for this, or you can use your food processor.) Put in a jar with a tight-fitting lid. Refrigerate and store up to one year.

To use: Combine mix (see below for amounts) and 1 cup cold water in a small saucepan. Bring to boil over medium heat. Cook, stirring constantly, for 2 minutes. Thin sauce – 1/3 cup mix. Medium sauce – 1/2 cup mix. Thick sauce – 3/4 cup mix.

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