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This uses real butter in the mix....

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Buttered White Sauce Mix

This is similar to making a roux, but you can store the dry part in fridge for easy quick uses. Can double or triple this recipe....

 

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1 c. dry nonfat milk powder

1/2 c. unbleached flour

1/8 to 1/4 tsp. sea salt

**1 stick (1/2 c.) cold butter, cut into 8 slices

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Mix dry milk, flour, salt. Using 2 knives, or your fingers, cut butter into the dry mix until crumbly like coarse corn meal.  Store in a tightly covered container.  Keeps in fridge 2 to 4 months. 

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To make 1 cup white sauce: 1/2 c. mix + 1 c. cool water in saucepan. Cook on medium heat, stirring constantly with a wire whip until it starts to thicken, then cook/stir one minute to make certain the flour is properly cooked/done. 

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Condensed soup (equals one can purchased): 2/3 c. mix + 1 c. and 2 T. water 

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Alfredo sauce (equals one bottle purchased): Stir together 3/4 c. mix + 2 T. dry milk powder. Add 1 and 3/4 c. water. Cook as above, take off heat, add parmesan cheese (for the dry parmesan: try 1/3 to 1/2 cup, or to taste) (for fresh parmesan, try 1 c. grated, or to taste) 

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Other uses: puddings, cheesy sauces, gravy, in creamy soups, scalloped potatoes, carbonara pasta 

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