Low-Fat White Sauce Master Mix
Recipe adapted from Make-A-Mix Cookbook. This mix is the base for making several favorite sauces including Cheese Sauce, Mushroom Sauce, or basically anything you want. It is also used as an ingredient in many recipes for making soups, chowders, and baking. We made it low-fat by replacing the butter from original recipe to Earth Balance®spread which reduces the Saturated Fat by more than half. Butter contains 7 grams of Saturated Fat in one tablespoon; whereas many buttery spreads contain 3 grams or less. Look for brands without palm oil, soy, preservatives, and food colors. Smart Balance®Organic and Earth Balance®Organic are both good choices in our opinion. You can make this mix using a pastry blender as in original recipe, but we chose to use a food processor which made the mix in only 10 minutes. Either method will work. Makes about 4 cups. Store in the refrigerator for up to 2 months.
- 2 cup Instant Non Fat Dry Milk
- 1 cup All Purpose Flour
- 2 tsp Kosher Salt
- 1 cup Buttery Spread
- Pastry Blender: Combine dry milk, flour, and salt in large bowl. Mix well. With a pastry blender, cut in margarine until mixture resembles fine crumbs.
- Food Processor: Combine dry milk, flour, and salt in food processor bowl with Blade attachment. Pulse a few times to combine well. Add spoonfuls of margarine and pulse until mixture resembles fine crumbs.
- Package: Makes about 4 cups of mix. Place in airtight container. Label with date and contents. Refrigerate for up to 2 months.
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