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Publisher Photo
"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."
MAKES:
14 servings
TOTAL TIME:
Prep/Total Time: 10 min.
MAKES:
14 servings
TOTAL TIME:
Prep/Total Time: 10 min.

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. Yield: Number of batches varies depending on thickness of sauce (4-2/3 cups total).
To prepare white sauce: 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. Yield: 1 cup sauce per batch.
Originally published as White Sauce Mix in Quick Cooking March/April 1998, p60

Nutritional Facts

1/3 cup: 209 calories, 13g fat (8g saturated fat), 38mg cholesterol, 561mg sodium, 16g carbohydrate (9g sugars, 0 fiber), 7g protein.

  • 2 cups instant nonfat dry milk powder
  • 1 cup all-purpose flour
  • 2 teaspoons salt
  • 1 cup cold butter
  • ADDITIONAL INGREDIENTS:
  • 1 cup water
  1. 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. Yield: Number of batches varies depending on thickness of sauce (4-2/3 cups total).
  2. To prepare white sauce: 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. Yield: 1 cup sauce per batch.
Originally published as White Sauce Mix in Quick Cooking March/April 1998, p60

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