White Sauce Mix

At the beginning of January I posted about doing 2014 from scratch (see post in link)

So far I’ve tested half a dozen new recipes, including 2 “Mixes” from the Make a mix cookbook I linked in that post.

I made one large shopping trip to a grocery store and picked up a long list of dry ingredients for making up most of the recipes…

Side note* Bulk doesn’t always mean cheaper! I made the mistake of purchasing powdered milk in the bulk section and accidentally bought $30 in dried milk, when the prepackaged bag of it was half the cost (thankfully the store let me exchange it). So do your due diligence and check the prepackaged area first (and bring a calculator if you are buying bulk)

The first Mix I tried out is a White Sauce Mix. My Mom Raves about this mix… and from year of listening (and not) to her I figured this would be a good one to start with!

Mix Makes Aprox 8 Cups total dry mix

2 Cups Instant non fat dry milk, or 1 1/2 Cup Regular non fat dry milk

1 Cup All Purpose Flour

2 teaspoons salt

1 Cup butter or margarine

In large bowl combine all dry ingredients, mix together. Add in butter/marg and cut in with a pastry cutter till the mixture resembles little crumbs.

The better you mix it in (ie the smaller the crumbs) the less chance of lumps you’ll end up with in your sauces.

Store in fridge for up to 2 months, or in your freezer for 6-8. If you decide to store in your freezer I recommend dividing it in to 1/2C or 1 C amounts (depending on family size) so it’s easy to use.

To use your mix simply add 1/2C white Sauce base with 1 C cold water, wisk on med heat till mixture thickens. For a thicker sauce reduce water by 1/4 C or for thinner sauce increase water by 1/4 C.

You can add Anything to this base! I have used it 3 times so far and each time it produced an amazing tasting sauce. I added chicken bouillon cubes, salt, pepper and garlic for a basic cream of chicken soup base, which I poured over perogies and baked.

The second time I did just the base and added salt and garlic and poured over pasta,

The third time I made Potato Corn Chowder with it…which turned out AMAZING! (Potatoes, Bacon, Onions, corn, and then make base out of chicken stock instead of water)

the variations listed in the original recipe are these:

1. Substitute milk, tomato juice or chicken/beef stock for all or part of the water

2. Add 1/2 to 1 Cup Shredded cheddar cheese after mixture has thickened, stir until mixed for Cheese Sauce (for homemade mac n’ cheese)

3. Add 1 teaspoon curry powder to thickened sauce for curry sauce.

So SO SO many more things you could add to this depending on what your taste is.

You will never again have to buy Alfredo or cheese sauce with this base in your arsenal of ingredients!

Have fun creating (and eating!)

Enjoy!

-A-

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