Gravy Mix

I was inspired to do this when I noticed that many recipe's call for a basic roux base.  I love having a substitute from always have to turn on the stove and cook up a roux.  It saved a step in the Beef Monterrey and I have learned to use this mixture for everything from gravy to soups!

GRAVY MIX

2 c. Starch*

3 c. Milk Powder

2 tsp Salt

1 Tbs Pepper

1 c. Butter Powder

I place all ingredients into a half gallon container and then put the lid on and shake to mix the ingredients. 

Allow the dust to settle and then use.

Mix 1 c. mix with 1-3 cups water for everything from gravy to creamy soup base.

Use alone as a White Sauce or flavor with cheese powder, bouillons or spices for desired flavors.

* I have used Ultra Gel and it works fine, but my preference is to use Instant Clear Jel since it will thicken with either hot or cold water.