"I keep this mix handy in my fridge so when I'm in a hurry, there is less measuring and fewer ingredients to get out," reports Joan Baskin, Black creek, British Columbia. "I've never had a lump white sauce using this recipe."
Ingredients
- 2 cups instant nonfat dry milk powder
- 1 cup all-purpose flour
- 2 teaspoons salt
- 1 cup cold butter
- additional ingredients:
- 1 cup water
Directions
- Combine dry milk, flour and salt; mix well. Cut in butter until mixture resembles fine crumbs. Store in an airtight container in the refrigerator for up to 3 months. <b>Yield:</b> Number of batches varies depending on thickness of sauce (4-2/3 cups total).
- <B>To prepare white sauce:</B> For a thin white sauce, combine 1/3 cup mix and 1 cup water in a saucepan. For a medium white sauce, use 1/2 cup mix. For a thick white sauce, use 3/4 cup of mix. Bring to a boil over medium heat; cook and stir for 2 minutes.
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