And now for our recipe. I am a big fan of the basic white sauce (also known as a Roux sauce for the more culinary-inclined). To make a basic white sauce:
- Add equal parts melted fat (shortening, butter, oil, etc) and flour in a sauce pan. This will form a roux, essentially a ball of flour and fat.
- Slowly add milk and the roux dissolves into your liquid, thickening the liquid. (Don't add the milk all at once or you're more likely to get lumps).
- Continue adding milk (or other liquid) until the sauce is at your desired consistency.
- Add other ingredients and seasonings to turn into whatever dish you're working on.
Here is the basic ratio for Magic Mix:
1 part THRIVE butter powder
1 part THRIVE flour
2 parts THRIVE powdered milk (Non-Instant)
Many people love to mix up the above ingredients into a big batch of Magic Mix, keep it in their pantry, and then use it as needed in their favorite recipes. If you do that, I suggest 1 cup butter powder, 1 cup flour, 2 cups powdered milk. You'll wind up with 4 cups of Magic mix to use in your favorite recipes.
If you've pre-made your magic mix, for a white sauce you'll simply need 1 part magic mix to 2 parts water. Whisk them together in a sauce pan, removing all lumps, and it will thicken as it cooks.
If you don't have magic mix in bulk and want just a single serving white sauce recipe, here you go:
1 Tbsp THRIVE butter powder
1 Tbsp THRIVE flour
2 Tbsp THRIVE powdered milk (Non-Instant)
1/2 cup water.
Mix the dry ingredients in a saucepan with a whisk. Whisk in water, and cook over medium heat. Sauce will thicken as it cooks, and this will yield about 1/2 cup of white sauce. I love this recipe for white sauce. I added my liquid all at once, it only took about 15 seconds of whisking to get rid of any lumps, and in 3-4 minutes it was thick and warm and wonderfully done. I made it today for lunch, and decided to add:
- 1 Tbsp light cream cheese
- 1 Tbsp Parmesan
- 1.5 Tbsp THRIVE FD Spinach
- Garlic Salt to taste