Milk, Nonfat, Dry Non-Instant by the US Department of Agriculture, public domain government resource—original source of recipe



White Sauce mix

  1. In a large bowl, cut butter into flour with two knives or a pastry blender until mixture resembles fine crumbs.
  2. Place in an airtight container and label: “White Sauce mix”.
  3. Store in refrigerator. Use within 2 months.

Basic medium white sauce

  1. 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).
  2. Cook over low heat until smooth, stirring constantly. Makes about 1½ cups sauce.

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