Serves:

Ingredients:

2 c Instant Nonfat Dry Milk OR
1 c Unbleached Flour
1 c Butter or Margarine
1 1/2 c Regular Non Fat Dry Milk
2 ts Salt

Method:

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 White Sauce Mix and store in refrigerator.
Use within 2 months.
Makes about 1 quart of mix.
TO MAKE BASIC WHITE SAUCE: Use 1/2 cup WHITE SAUCE MIX and 1 cup of cool water.
Combine in a small sauce pan (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, tirring constantly.
Season with pepper, herbs, and spices.
Makes about 1 1/2 cups of sauce.
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 t curry powder to thickened mixture.