One of my daughter Sky’s favorite things to eat is mashed potatoes and gravy. It’s always been sort of a hassle to make because it’s so easy to work hard and get lumpy gravy. I recently needed a white sauce mix for a tuna noodle casserole I was making and quickly realized that I had found a goldmine in the mix! I was so excited to show Sky the EASY gravy I was able to make in about 2 minutes. Since I found it, we have made gravy a couple of times, and I’ve used it in my tuna noodle casseroles every time, with wonderful results. I am so over the moon about this white sauce that I want to share it with you. If you have ever felt that making gravy is a hassle, this recipe is for you. If you haven’t, well this recipe can STILL be for you, since it’s such a huge time saver. And no lumps!
White Sauce Mix
(from Make-A-Mix: Over 300 Easy Recipes for Every Meal of the Day by Eliason, Harward and Westover)
2 cups instant nonfat dry milk, or 1-1/2 cups regular nonfat dry milk
1 cup all purpose flour
2 tsp salt
1 cup butter or margarine
|This is what your mix will look like once everything is mixed together.|
Combine dry milk, flour and salt. Mix well. With a pastry blender, cut in butter or margarine until mixture resembles fine crumbs. Put in a large airtight container. Label with date and contents. Store in refrigerator. Use within 2 months. Makes 1 quart White Sauce Mix.
TO MAKE A BASIC WHITE SAUCE: In a small sauce pan, combine 1/2 cup white sauce mix with1 cup of cool water. Cook over low heat and whisk until smoothe, whisking constantly. Season with pepper, herbs and spices, if desired. Makes about 1-1/2 cups of sauce. For thinner sauce, decrease mix to 1/4 cup; for thicker sauce, increase mix to 3/4 cup. For cheese sauce, add 1/2-1 cup of shredded cheese after mixture thickens. Stir until cheese is melted. Add jalapenos/jalapeno juice for nacho cheese sauce.