Pantry Stable “Roux” Base<\/p>\n
<\/p>\n
2 C. Milk Powder (not instant nonfat dry milk)<\/p>\n
1 C. Butter Powder<\/p>\n
1 C. Flour<\/p>\n
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Whisk to combine, store in a mason jar in pantry. To make white sauce, mix \u00c2\u00bd 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 \u00e2\u20ac\u0153Cream of X soup\u00e2\u20ac\u009d in a recipe, mix a C. the mix with 1 \u00c2\u00bc 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.<\/p>\n","protected":false},"excerpt":{"rendered":"
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 \u00c2\u00bd 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 \u00e2\u20ac\u0153Cream of X soup\u00e2\u20ac\u009d in a…<\/p>\n