Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2               cups  instant nonfat dry milk or
  1                cup  unbleached flour
  1                cup  butter or margarine
  1 1/2           cups  regular non fat dry milk
  2          teaspoons  salt

Preparation:

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.

Nutritional Information:

2026 Calories (kcal); 184g Total Fat; (80% calories from fat); 14g Protein; 88g Carbohydrate; 497mg Cholesterol; 6137mg Sodium