White Sauce Make-Ahead Mix
A white sauce (aka bechamel) is the perfect base to almost any creamy goodness sauce. This make ahead mix is an absolute game changer for me. I was definitely skeptical, especially since I am very pick with white sauces.
But this was a WINNER.
This recipe was inspired by Make-A-Mix Cookery cookbook, which was published in 1978. You can still find tons of copies on Amazon, and I highly recommend checking out the other recipes in this book.
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Mix being used as base for cream of chicken soup
Ingredients
2 Cups instant non-fat dry milk OR 1 and 1/2 regular nonfat dry milk
1 cup all purpose flour
2 teaspoons salt
1 cup butter or margarine
Pastry Cutter or fork
White Sauce Mix Recipe:
Combine all the dry ingredients in a bowl. Mix very well. Cut in butter or margarine with a pastry cutter. Mix until well incorporated. Store in the fridge for up to 8 weeks.
Make White Sauce Mix:
In a small sauce pan, combine 1/2 cup of mix and 1 cup of water or broth (cooled). Stir until well incorporated and smooth. For a thick sauce, add 1/4 additional mix, for a thinner sauce, decrease mix by 1/4 cup. Add pepper, herbs and spices as desired.
For a cheese sauce, add 1/2 cup to 1 cup of cheese and stir until melted.