Best Instant Magic White Sauce Mix Recipes

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INSTANT MAGIC WHITE SAUCE MIX



Instant Magic White Sauce Mix image

This is a versatile recipe for a quick start white sauce. When making the sauce wou can add cheese or herbs of your choice. Stored in the refrigerator it will keep for months. It can also be stored in smaller containers in the freezer for longer storage.

Provided by ElaineAnn

Categories     Sauces

Time 10m

Yield 7 cups

Number Of Ingredients 4

1 cup flour
4 cups nonfat dry milk powder
4 teaspoons salt
1 cup butter, cut up

Steps:

  • Put flour, milk, and salt in a bowl and mix well.
  • Add butter and mix well with pastry cutter (or by hand) until crumbly.
  • Put in a glass jar, cover tightly and store in refrigerator.
  • Makes 7 cups.
  • To make sauce: Combine mix (1/3 cup for thin, 1/2 cup for medium, 1 cup for thick) with 1 cup milk in a small deep heavy saucepan. Cook over medium heat, stirring frequently, for about 2 minutes. Remove from heat and use as desired.

Nutrition Facts : Calories 545.7, Fat 27, SaturatedFat 17, Cholesterol 83.4, Sodium 1882.8, Carbohydrate 49.3, Fiber 0.5, Sugar 35.7, Protein 26.9

WHITE SAUCE MIX



White Sauce Mix image

From the Mary Margaret McBride Encyclopedia of Cooking. Edited by the Homemakers Research Institute, 1958

Provided by RipleyRules

Categories     Sauces

Time 10m

Yield 2 qts

Number Of Ingredients 3

2 cups dry milk
1 cup flour
1 cup butter

Steps:

  • Combine with pastry blender until it is the consistency of coarse corn meal.
  • Store in airtight jars in refrigerator.
  • Makes about 2 quarts medium sauce.
  • TO USE:.
  • Measure mix into sauce pan; add water and cook until thickened, adding seasonings as desired.
  • For each 1 cup water, use:.
  • Thin sauce: 1/4 c mix.
  • Medium sauce: 1/2 c mix.
  • Thick sauce: 3/4 c mix.

Nutrition Facts : Calories 1676.2, Fat 126.9, SaturatedFat 79.8, Cholesterol 368.2, Sodium 1129.9, Carbohydrate 96.9, Fiber 1.7, Sugar 49.4, Protein 41.1

BASIC WHITE SAUCE



Basic White Sauce image

For years, I've used this smooth white cream sauce for pasta to make many dishes. The recipe can easily be doubled or tripled. -Lois Gelzer, Standish, Maine

Provided by Taste of Home

Time 10m

Yield 1 cup.

Number Of Ingredients 5

2 tablespoons butter
2 tablespoons all-purpose flour
1/8 teaspoon salt
Dash white pepper
1 cup 2% milk

Steps:

  • In a small saucepan, melt butter over medium heat. Whisk in the flour, salt and pepper until smooth. Gradually whisk in the milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Use immediately or refrigerate.

Nutrition Facts : Calories 51 calories, Fat 4g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 81mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein.

MAGIC WHITE SAUCE (AND VARIATIONS)



Magic White Sauce (and Variations) image

Sick of lumpy sauce? Hate making that flour and butter roux? Here's the answer! This is the easiest version of White Sauce ever. You won't believe it works until you try it! You will need a wire balloon whisk for this recipe and you must make sure that all ingredients are cold (or at least at room temperature) to begin with. Thanks to English food writer, Delia Smith, for discovering this all-in-one method. The following are my simplified adaptations for Basic White Sauce, along with variations for Mustard Sauce, Cheese Sauce (Mornay Sauce) and Parsley Sauce.

Provided by Kookaburra

Categories     Sauces

Time 20m

Yield 2 cups

Number Of Ingredients 5

2 cups milk (low fat or non-fat milk works fine)
100 g butter or 100 g margarine, chopped into small pieces
1/2 cup plain flour
1/2 teaspoon salt (or to taste)
1/4 teaspoon black pepper (or to taste)

Steps:

  • Pour milk into a saucepan.
  • Add all other ingredients.
  • Place pan over a medium heat, and, using a wire balloon whisk, whisk sauce constantly until butter melts.
  • Be sure to work the whisk into the edges of the pan to incorporate all the flour.
  • Whisk frequently until the mixture comes to a boil.
  • Reduce heat to low and simmer for about 5 minutes, stirring occasionally, until the sauce reaches the desired consistency.
  • Taste and add extra seasoning if required.
  • Variations: Mustard Sauce Make sauce as per recipe, but use 1 ½ cups milk and ½ cup chicken stock.
  • Along with the salt, add 2 teaspoons mustard powder, ¼ teaspoon onion powder and substitute a good pinch of cayenne pepper for the black pepper.
  • Stir in 1 teaspoon lemon juice when sauce is completed.
  • Cheese Sauce Make sauce as per recipe, but use 1 cup milk and 1 cup cream.
  • Along with the salt, add a good pinch of nutmeg and substitute a good pinch of cayenne pepper for black pepper.
  • At the simmering stage stir in 75g- 100g grated tasty cheese (I like a mixture of mature cheddar and parmesan).
  • Stir in 1 teaspoon lemon juice when sauce is completed.
  • Parsley Sauce Make sauce as per recipe, but use 1 ¾ cups milk and ¼ cup cream.
  • When sauce is finished, mix in 4 tablespoons finely chopped parsley and 1 teaspoon lemon juice.

INSTANT WHITE SAUCE HOME-MADE MIX



Instant White Sauce Home-Made Mix image

We all use a basic white sauce as the base for so many recipes. Casseroles, cheese and other sauces, and many more. You can make a thin, medium or thick sauce with this mix. Although I have not yet tried this recipe, I will soon, and wanted to post it here for the convenience of all of the fine cooks at Justapinch. I hope you try...

Provided by Martha Price

Categories     Other Sauces

Time 5m

Number Of Ingredients 4

1 c all-purpose flour
4 c instant dry-milk granules
4 tsp salt
1 c butter or margarine, cut up

Steps:

  • 1. Put the first three ingredients in a large bowl and mix well.
  • 2. Add butter and mix in well with hands or cut in with a pastry blender until crumbly throughout.
  • 3. Put in a large glass jar or other container and cover tightly. Store in refrigerator. Makes 7 cups mix.
  • 4. TO MAKE SAUCE: Use 1/3 cup of mix for a thin white sauce; - 1/2 cup mix for a medium sauce; - and 1 cup of mix for a thick sauce. Combine desired amount of mix with 1 cup of milk in a small, deep, heavy saucepan. Put over medium heat and cook, stirring, until thickened. Boil gently, stirring frequently, about 2 minutes. (add cheese or other ingredients at this time; heating til melted or heated through). Remove from heat and use as desired. Makes about one cup of sauce.

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