Make-Ahead Bechamel Sauce (White Sauce)

Bechamel Sauce - White Sauce

This is a recipe I keep on hand; it’s easy to make and use, and will save a lot of time when making a more complex meal.  You can also add a bit of this paste to any liquidy meal you need to thicken.

Make-Ahead Bechamel Sauce (White Sauce)

2 C. dried milk (powdered)

1 C. all purpose flour

2 tsp. salt

1 C. butter, margarine, or oil

Combine dry milk, flour and salt. Mix well. With a pastry blender, cut in butter, margarine or oil until mixture resembles fine crumbs. Put in an airtight container, store in refrigerator and use within 2 months.

To make white sauce:

Combine ½ C. white sauce mix, 1 C. (or more, to required thickness after the flour has had cooking-time to swell) cool water or milk, cook over low heat until smooth, stirring constantly. Season as desired.

 

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3 thoughts on “Make-Ahead Bechamel Sauce (White Sauce)

  1. […] This next recipe is a basic white sauce; you can either use this or your own recipe, or mix up a batch of Make-Ahead Sauce. […]

  2. […] 1/2 C. Pre-made Bechamel Sauce […]

  3. […] how it comes out looking, sans sauce on the side; if you want to add a sauce, start off with a good Belchamel sauce, and perhaps toss in a bit of thyme and a grainy mustard to give it […]

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