This recipe is my go-to secret weapon for quick from scratch meals. I use it in several of my favorite recipes, details on those coming soon. When I first got married and was cooking for two I halved the recipe. These days I’m considering doubling.
You simply mix the ingredients together and stash in the fridge. It’ll keep for weeks, and anytime you need a basic white sauce you mix two parts milk with one part mix and bring to a boil on the stove.
White Sauce Mix
2 c. Powder Milk**
1 c. All-Purpose Flour
2 tsp. Salt
1 c. Butter
Using a pastry blender or food processor mix ingredients together till it resembles coarse crumbs. Store in refrigerator. Basic sauce: 2 parts milk, 1 part mix. Mix together and bring to a boil on stovetop stirring constantly.
By varying add-ins and milk amounts you can get dozens of different sauces. Some of my favorite variations:
Cheese Sauce – 2 parts milk, 1 part mix, grated cheese, dash of onion powder
(Lovely on pasta, and potatoes.)
Herb Alfredo Sauce – 2 parts milk, 1 part mix, herbs & spices
Cream of Chicken Soup – 1 or 2 parts milk, 1 part mix, chicken, bullion
Sausage Gravy – 1 or 2 parts milk, 1 part mix, sausage drippings, salt and pepper
Chocolate Pudding – 2 parts milk, 1 part mix, sugar, cocoa powder
**You can also double the powder milk amount and just add water instead of milk.
I always have a container of this mix in my fridge. The convenience of a store bought mix with the price and quality of homemade. What could be better than that?