Title: White Sauce
Categories: Sauce
Yield: 1 Servings
| 1/4 | c | Instant Nonfat Dry Milk |
| | | Powder |
| 1 | c | Water |
| 1 | tb | Margarine |
| 2 | tb | Flour |
| 1/8 | ts | White Pepper |
Combine Milk Powder & Water; Stir Well & Set Aside. Melt Margarine in A
Small, Heavy Saucepan Over Medium Heat; Add Flour & Pepper. Cook 1 Min.,
Stirring Constantly With A Wire Whisk. Gradually Add Milk, Stirring
Constantly. Cook, Stirring Constantly, An Additional 10 Min. OR Until
Thickened & Bubbly. Cheese Sauce: Add 1/4 C. (1 Oz.) Shredded Cheddar
Cheese & 1/8 t. Dry Mustard To Basic White Sauce. Cook Over Low Heat Just
Until Cheese Melts; Stir Constantly. 1 C. 24 Cal. Per t. Fat 0.8. Chol.1.
Mushroom Sauce: Saute 1/2 C. Chopped Mushrooms in 1 t. Melted Oleo1 Min.
Add Mushrooms, 1 T. Dry Sherry, 1/4 t. Dried Tarragon & 1/8 t. Ground
Nutmeg To White Sauce. 1 C. 20 Cal. Per T. Fat 0.8. Chol. 1. Curry Sauce:
Saute 1/4 C. Chopped Onion in 1 t. Melted Oleo 2 Min.Combine First 9
Ingredients; Toss To Coat. Cover & Chill 2 Hours.