White sauce mix is blended with water to make a quick sauce or used as a soup base. May be stored on the shelf up to 6 months.
Prep Time: 15 minutes
Ingredients:
- 4 cups dry milk
- 4 cups dehydrated butter, sifted
- 4 cups flour
- 8 Tablespoons chicken bouillon
- 2 Tablespoons salt
Preparation:
Mix milk, butter, flour, chicken bouillon, and salt together and store in covered container. Label and date. Use within 6 months.This can be used as a soup base in any cream soup recipe, such as corn chowder or clam chowder. Also can be used over fettuccine.
To use:
For a thin white sauce: Mix 1 cup of warm water to 1/3 cup mix.
For a thick sauce: Mix 1 cup warm water with 3/4 cup mix.
Recipe Source: Food Storage In A Nutshell, USU Extension
Reprinted with permission.
