Pantry Stable “Roux” Base

 

2 C. Milk Powder (not instant nonfat dry milk)

1 C. Butter Powder

1 C. Flour

 

Whisk to combine, store in a mason jar in pantry. To make white sauce, mix ½ C. mix with 1 C. water in a small saucepan. Cook over medium heat, stirring constantly, until sauce is thickened. Replace water with pan drippings or meat stock/broth for a gravy. To replace a can of “Cream of X soup” in a recipe, mix a C. the mix with 1 ¼ C. water. Add dehydrated celery, mushroom, onion, and/or chicken bouillon to match the type of Cream soup you need. Cook over medium heat, stirring, until thickened.