Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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