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| − | '''Cook Time''': |
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| − | '''Serves''': |
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* 1 cup [[flour]] |
* 1 cup [[flour]] |
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* 1 cup [[butter]] |
* 1 cup [[butter]] |
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| − | * 1 |
+ | * 1½ cups [[non-instant non-fat dry milk]] |
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| − | ==To Make Basic Medium White Sauce== |
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| − | ==Source== |
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| + | === White Sauce mix === |
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| + | === Basic medium white sauce === |
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__NOTOC__ |
__NOTOC__ |
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__NOEDITSECTION__ |
__NOEDITSECTION__ |
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| − | [[Category:Recipes]] |
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| − | [[Category: |
+ | [[Category:Sauce Recipes]] |
| − | [[Category: |
+ | [[Category:Non-fat dry milk Recipes]] |
| − | [[Category:White Sauce Mix Recipes]] |
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| − | [[Category:Flour Recipes]] |
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| − | [[Category:Butter Recipes]] |
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| − | [[Category:Nonfat Dry Milk Recipes]] |
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Latest revision as of 11:36, 29 June 2010
Description
Milk, Nonfat, Dry Non-Instant by the US Department of Agriculture, public domain government resource—original source of recipe
Ingredients
- 1 cup flour
- 1 cup butter
- 1½ cups non-instant non-fat dry milk
Directions
White Sauce mix
- In a large bowl, cut butter into flour with two knives or a pastry blender until mixture resembles fine crumbs.
- Place in an airtight container and label: “White Sauce mix”.
- Store in refrigerator. Use within 2 months.
Basic medium white sauce
- Combine in a saucepan: ½ cup white sauce mix and 1 cup cool water. (For thinner white sauce decrease the mix to ¼ cup, for thicker white sauce increase mix to ¾ cup).
- Cook over low heat until smooth, stirring constantly. Makes about 1½ cups sauce.