WHITE SAUCE MIX

From time to time recipes will appear here listing "white sauce mix" as an ingredient.  Below is the formula I use for white sauce mix.  It's the basic ingredient in most of our cream soups, like seafood bisque, & summer vegetable bisque.  Because it's made with nonfat milk, it is better for you than adding heavy cream or half and half to your favorite cream soup recipes.

WHITE SAUCE MIX
Recipe By : Louise
Categories : Sauces Mixes
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2 C Instant Nonfat Dry Milk
1 C Unbleached Flour
1 C Butter or Margarine
2 ts Salt
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1. In a large bowl combine dry milk, flour, and salt.
2. Mix well. With a pastry blender cut in butter or margarine until mixture resembles fine crumbs.
3. Lightly pack in a large airtight container. Store in refrigerator. Use within 2 months. Makes about 1 quart of mix.
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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.
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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.
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