Thursday, June 30, 2011
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!
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.