Categories: Sauces, Mix 
      Yield: 1 servings 
  
      2 c  Instant Nonfat Dry Milk OR      1 1/2 c  Regular Non Fat Dry Milk 
      1 c  Unbleached Flour                    2 ts Salt 
      1 c  Butter or Margarine             
  
  In a large bowl combine dry milk, flour, and salt.  Mix well.  With a 
  pastry blender cut in butter or margarine until mixture resembles fine 
  crumbs.  Lightly pack in a large airtight container.  Label White Sauce Mix 
  and store in refrigerator.  Use within 2 months.  Makes about 1 quart of 
  mix. 
   
  TO MAKE BASIC WHITE SAUCE: 
   
  Use 1/2 cup WHITE SAUCE MIX and 1 cup of cool water.  Combine in a small 
  sauce pan (for thinner white sauce decrease the mix to 1/4 cup or for 
  thicker white sauce increase mix to 3/4 cup). Cook over low heat until 
  smooth, tirring constantly.  Season with pepper, herbs, and spices.  Makes 
  about 1 1/2 cups of sauce. 
   
  VARIATIONS: 
   
  Substitute milk, tomato juice or chicken or beef stock for all or part of 
  the water. Cheese Sauce: Add 1/2 to 1 cup Shredded Cheddar cheese after 
  mixture thickens. Stir until cheese is melted. Curry Sauce: Add 1 t curry 
  powder to thickened mixture.