This homemade white sauce mix is a versatile kitchen essential that delivers rich, comforting flavor with minimal effort. By combining simple staples like unbleached flour, nonfat dry milk, and butter, you create a shelf-stable powder that transforms into a velvety béchamel in minutes. ItâÂÂs perfect for macaroni and cheese, creamy soups, or as a base for casseroles. This recipe allows you to control the ingredients, avoiding preservatives found in store-bought versions. Keep a jar in your pantry for quick weeknight dinners or impressive holiday sides. The mix stores well for months, ensuring you always have a creamy sauce solution ready to go.
White Sauce Mix
Description
This homemade white sauce mix is a versatile kitchen essential that delivers rich, comforting flavor with minimal effort. By combining simple staples like unbleached flour, nonfat dry milk, and butter, you create a shelf-stable powder that transforms into a velvety b&# 195;©chamel in minutes. ItâÂÂs perfect for macaroni and cheese, creamy soups, or as a base for casseroles. This recipe allows you to control the ingredients, avoiding preservatives found in store-bought versions. Keep a jar in your pantry for quick weeknight dinners or impressive holiday sides. The mix stores well for months, ensuring you always have a creamy sauce solution ready to go.Ingredients
Directions
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In a large bowl, whisk together the instant nonfat dry milk, regular nonfat dry milk, unbleached flour, and salt until evenly combined.
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Using a pastry blender or two forks, cut the cold cubed butter or margarine into the dry ingredients.
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Continue working the butter into the mixture until it resembles fine, coarse crumbs with no large chunks of butter remaining.
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Lightly pack the mixture into a large airtight container.
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Label the container with the date and store in the refrigerator.
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To make sauce: Combine 1/2 cup of the White Sauce Mix with 1 cup of cool water in a small saucepan.
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Cook over low heat, stirring constantly with a whisk until the sauce thickens and becomes smooth.
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Season with black pepper, herbs, or spices to taste.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 679.2kcal
- % Daily Value *
- Total Fat 44.1g68%
- Saturated Fat 14.8g74%
- Cholesterol 4.2mg2%
- Sodium 10450.2mg436%
- Total Carbohydrate 56.6g19%
- Dietary Fiber 1.6g7%
- Sugars 10.7g
- Protein 13.4g27%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Store the mix in an airtight container in the refrigerator for up to 2 months. For longer storage, freeze the mix for up to 6 months.
For a thinner sauce, use 1/4 cup of mix per cup of liquid. For a thicker sauce, use up to 3/4 cup of mix per cup of liquid.
Substitute all or part of the water with milk, tomato juice, chicken stock, or beef stock for different flavor profiles.
For cheese sauce, stir in 1/2 to 1 cup of shredded cheddar cheese after the sauce has thickened. Cook until the cheese is fully melted.
For curry sauce, add 1 teaspoon of curry powder to the thickened mixture and stir well.
This recipe makes about 1 quart of dry mix, which yields approximately 1 1/2 cups of prepared sauce per batch using the standard 1/2 cup mix ratio.
