Recipe By : Frugal Cooking by Marenda Babcock
Serving Size : 12 Preparation Time :0:00
Categories : Sauces And Marinades
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 c Instant powdered milk
2 c Flour
4 ts Salt
2 c Margarine
This batch will fit very snugly in a 3# empty shortening can. I keep
this stored in the refrigerator because I don't use this as quickly
as some of my mixes that I make and it does have margarine in it. I
keep this recipe taped to the can. Then I cover the recipe on the can
with clear contact paper making it easy to wipe off. For each one cup
serving of white sauce mix 1/2 c White Sauce Mix and 1 c cool water.
Heat to boiling.
If using natural flavorings, beef, chicken, or turkey, take drippings
including fat and put in cup or bowl and put in freezer until fat
rises to the top and hardens. Remove from freezer and discard fat
that has floated to the top. (To speed up the fat hardening process
add an ice cube to the drippings before putting in the freezer.) Some
of the drippings may then be added to the above white sauce. These
drippings can be very strong in flavor. I would add only 1 tb at a
time until you get the desired flavor. If you don't have any natural
drippings available then use the following substitutes.
For each one cup serving above add 1/2 ts of chicken or beef soup
base. Be careful because these can be very high in salt.
To make a beef gravy that is darker in color you may need to add 1 ts
of kitchen bouquet.
