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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 14 |
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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 king arthur unbleached all-purpose flour |
2 teaspoons salt |
1 cup cold butter |
additional ingredients: |
1 cup water |
Directions:
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.
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