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
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4 comments:
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.
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
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!
To: anonymous
Sounds like Mrs. RW's gravy recipe!
Great info.
Thanks.
RW
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