Thursday, December 18, 2008

Simple Survival Foods - Make Your Own White Sauce

One of the ways to economize in your food storage preparations is learning how to make your own gravy and sauce mixes. Here is a recipe for a white sauce that you can bag up in advance and have ready to use in your recipe or meal. This is a home-made mixture without additional food additives that can be seasoned to your own tastes.

A white sauce can create a very satisfying one-dish meal when combined with your meat, vegetables, pasta, or rice. The dry ingredients may be combined in advance and stored separately in any moisture-proof food container ahead of time ready for use.

White Sauce Mix

Ingredients

3/4 Cup Flour

4 Cups Dried Milk Powder

1 Cup Butter

1 Tablespoon Salt

1/2 Teaspoon Black Pepper

Yield: 5 3/4 cups white sauce mix

Combine all dry ingredients. Mix in butter until coarse texture is achieved.
Refrigerate until ready to use.

Preparation

To prepare 1 cup of sauce, combine 1/2 cup mixture with 2/3 cup of water and stir over medium heat until it starts to boil. Reduce heat and simmer, stirring constantly for an additional minute.

Variations

Add 1/2 cup shredded cheese to make a cheese sauce.

Add 4 teaspoons of seasoned salt to make a seasoned sauce.

You can add additional spices and seasonings to suit your tastes.

Staying above the water line!

Riverwalker

4 comments:

Stephanie in AR said...

Be careful with the milk powder. I made up a larger batch & it didn't take long for the powder to go bad. Nothing like bad taste to get the family (including me) afraid to try the next recipe.

riverwalker said...

To: Stephanie in AR

Great point there Stephanie! It does need to be fresh. In something similar, I always break my eggs into a separate bowl because I don't want to have a "bad" egg going directly into my mixture. You can't get it out once it's in there. Thanks.

RW

Anonymous said...

Hi RW! A simple gravy recipe for you! Melt butter,add in flour till it become's super thick.This is called a Rue,become's the thickener for any gravy.For chicken or white gravy,just mix with broth till a little thick,it will thicken more as it cook's.For a dark gravy,say beef,just cook the rue in a skillet till it brown's,but it will take more to thicken,as the cooked,fried,whatever flour won't absorb as well. Salt,pepper,or spice to taste.Or just stock up on the dry package's!

riverwalker said...

To: anonymous

Sounds like Mrs. RW's gravy recipe!
Great info.

Thanks.

RW

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