Recipe: White Sauce Mix

White Sauce Mix
Makes about 1 quart of mix.

2 cups instant nonfat dry milk or 1 1/2 cups regular non fat dry milk
1 cup unbleached flour
2 tsp salt
1 cup butter or margarine

In a large bowl combine dry milk, flour, and salt. Mix well. With a pastry blender cut in butter or margarine until mixture resembles fine crumbs. Lightly pack in a large airtight container. Label and store in refrigerator. Use within 2 months.

TO MAKE BASIC WHITE SAUCE:
Makes about 1 1/2 cups of sauce

Use 1/2 cup White Sauce Mix and 1 cup of cool water. Combine in a small saucepan (for thinner white sauce decrease the mix to 1/4 cup or for thicker white sauce increase mix to 3/4 cup). Cook over low heat until smooth, stirring constantly. Season with pepper, herbs, and spices.

VARIATIONS:

Substitute milk, tomato juice, or chicken or beef stock for all or part of the water.

Cheese Sauce: Add 1/2 to 1 cup shredded cheddar cheese after mixture thickens. Stir until cheese is melted.

Curry Sauce: Add 1 tsp. curry powder to thickened mixture.