White Sauce

Print Friendly


Homemade White Sauce

(Recipe makes 1 cup.)

¼ cup dry milk
2 Tbsp. flour or cornstarch
dash salt
1 cup cold water
1 Tbsp. margarine

In a covered jar, combine dry milk, flour and salt and mix well. Add water. Shake until all the ingredients are dissolved. Melt margarine in a 1 quart sauce pan. Stir in flour-milk mixture and cook over low heat until mixture thickens and starts to bubble. Keep stirring until thickened completely. Makes 1 cup.

From Dining on a Dime


photo by: Cordey


  1. Rachel Weed says

    This really works! I made this using flour and was amazed at the results. I keep powdered milk on hand for cooking all the time, and this is quick and inexpensive. Thanks for sharing!

  2. Sarah S says

    Do you add the milk powder in step one with the flour and salt? I see it in the list of ingredients but not in the directions.

    • says

      Yes Sarah you do. It was a typo on our part so I fixed it. Thanks for pointing it out. We proof read and proof read but still seem to over look things or just in the last typing mess up. We do apologize.

  3. says

    I use this recipe for a cheese sauce. Just add parmesean or cheddar and it goes for fish, or if you double the recipe you can use it for scalloped potatoes.
    Most of the time I forget to add the milk powder and it is still great tasting.
    One change I do is melt the butter and flour in the pan then whisk in the rest of the ingredients. The whisking instead of stirring makes sure there are no lumps. and makes for less dishes.
    I hate doing dishes.

    • says

      There are many ways to make white sauces. This recipe is from Dining on a Dime because we had so many readers wanting to know how to make white sauce with dry milk. The way I usually make it is I pour 2-3 cups of regular cold milk in a pan, dump in 3-4 Tbsp. of flour, whisk and then turn on the heat and cook until thick.

      I also like to add a can of tuna or some cooked hamburger to mine and serve it on toast or biscuits. This is a good way of stretching meat.

  4. Bea says

    I remember reading the white sauce recipe in the cookbook, and always meant to try it on toast, with the tuna or hamburger added. You mentioning it again makes me want to try it soon.

Leave a Reply

Your email address will not be published. Required fields are marked *

2 + = five

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

White Sauce

Print Friendly
Name: Dalia
I’ve never been much of a cook so pardon my
ignorance if my question sounds dumb. Would it
be possible to make a larger batch of the white
sauce and refrigerate or freeze it to use in
cooking (like substituting for canned condensed
soup) and if so, how long would it keep in the
fridge and how long would it keep in the freezer?
Dalia, this really wasn’t a dumb question but you did stump me and I had to do some checking. I know for sure you can refrigerate it you just need to warm it slowly (it tends to burn easily), add a small amount of milk to it because it usually becomes very thick and keep stirring.

I have heated it in the microwave and did the same, add some milk and stir a couple of times.

Now I have never frozen it but I found out you can but they say it is best to thaw it over night in the fridge and then follow the same steps above.

If any one knows more please feel free to jump in and let us know if you can answer her question.



  1. SophieB says

    I seem to recall from 40 years ago that I read in a Waring Blender Cookbook that you could blend the butter, flour, salt, pepper, etc. in the proper proportions, store it. Then by heating the milk and slowly blending in the butter-flour mixture, you could have white sauce. Or maybe you melted the butter-flour mixture and stirred in the milk.

    Does anyone out there collect old appliance cookbooks?

    This is similar to cutting in shortening into flour in making pie dough in a food processor.

  2. Christy M says

    From the “Make a Mix Cookery” by Karine Eliason, Nevada Harward and Madeline Westover (copyright 1978, Fisher Publishing):

    White Sauce Mix
    2 cups instant nonfat dry milk
    1 cup all purpose flour
    2 tsp. salt
    1 cup butter or margarine

    In large bowl, combine dry milk, flour and salt. Mix well. With a pastry blender, cut in butter or magarine until mixture resembles fine crumbs. Lightly pack in airtight container. Label. Store in refrigerator. Use within two months. Makes 1 quart, about enough for 8 cups Basic White Sauce.

    To reconstitute: 1/2 cup White Sauce Mix, mix with one cup cool water. For thinner sauce, decrease Sauce Mix to 1/4 cup; for thicker sauce, increase to 3/4 cup. Cook over low heat until smooth, stirring constantly. Season as desired. For cheese sauce, add 1/2 – 1 cup shredded cheddar cheese.

    From their second book, “More Make a Mix Cookery”:

    White Sauce Butterballs
    2 cups all purpose flour
    2 tablespoons salt
    1/2 teaspoon ground white pepper
    2 cups butter or margarine, softened

    In sifter, combine flour, salt and white pepper. Sift into large bowl. Use an electric mixer to cream in butter or margarine until smooth. Drop by heaping tablespoons onto wax paper lined baking sheets. Freeze until butter-balls are frozen. Remove from baking sheets and place in firm freezer container or heavy duty plastic bags. Return to freezer. Use within 6 months. Makes about 28 white sauce butter-balls.

    To use: 1, 2 or 3 white sauce butter-balls
    1 cup cold milk

    In small saucepan, combine 1 (thin), 2 (medium) or 3 (thick) butter-ball(s) and milk. Use wire whisk to crush butter-ball. Stir constantly over medium heat until mixture is smooth and slightly thickened.

    These books, or updated/combined versions of them, are still available. Another resource would be the local County Cooperative Extension – check under county numbers/contacts or your state’s land-grant university.

  3. says

    I never seem to be able to make just what I’m going to need for that “1” meal! I always freeze all my leftover sauces & gravies.
    First I freeze them in 1 pint containers (for up to 3 months), I can always defrost more if need be. Defrost them overnight in the refrigerator. Add 1/4 cup milk and heat it over medium low heat, stirring constantly, until thickened.

Leave a Reply

Your email address will not be published. Required fields are marked *

5 + = twelve

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>