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.